Fried Green Tomatoes at the Baker Sisters' Cafe

Tonight, I made the most wonderful batch of fried green tomatoes ever! They were tomatoes from the Farmers' Market, which is probably why they were so good, and even Dora ate a few (oops...we weren't paying attention). I don't really use a recipe-- just kind of eyeball it, but tonight, I did double batter, which was definitely the right choice.


Fried Green Tomatoes
Heat about 1/2 inch of veggie oil in a pan on med-high. In one bowl, mix cornmeal, Lowry's season salt, and pepper. I just mix up enough so that you can smell the seasoning, but so that it's not overpowering. In another bowl, combine 2 eggs and a little milk and mix up with a fork. Slice tomatoes a little thicker than 1/4 inch. Dip in eggs and then cover in cornmeal mixture. Do it again! Set in hot oil, and turn when that side turns golden brown. If it turns too dark too quickly, lower the heat-- they're no good burned, but you also don't want to cook them forever!
Take em out when both sides are golden. I like to drain them on a cooling rack with paper towels underneath. Serve 'em hot with ranch dressing or just plain. Yumm. Southern cookin'. Gotta love that fried goodness. Phil doesn't even like tomatoes, but he liked these!