For a couple of years, I've done them really simply, using the recipe I found in various places. Buy a corn muffin mix (almost any kind) and dredge 1/4" to 1/2" slices in the mix and fry in vegetable or canola oil. They tasted OK, but the coating got soggy really quickly.
So this week, I tried a variation that was the result of watching Food Network personalities make all sorts of Southern-style fried food. They first dip the food in buttermilk before dipping it into the coating. I tried it for this week's green tomatoes, and it worked, giving a crisp crust that retained its crunch at least through dinner.
Here's what I did:
2 Green Tomatoes
1/2 Cup Buttermilk
1 cup corn bread/muffin mix (I use a self-rising corn bread mix that comes in a bag but any will do.)
Oil for frying
Slice the tomatoes into 1/4" - 1/2" slices. Dry the tomato slices. Dip each into the buttermilk, then into the corn bread mix. Fry until golden brown on each side. Place in a single layer on a plate to serve.
If you're making them for a big group, you might want to let them rest on a rack on a 250-degree oven until they're all done.
** For a more complicated recipe, try the one from Tyler Florence of the Food Network . Photo credit: The Food Network