There area two seasons for fried green tomatoes–early…when tomatoes have set and grown but will not be ripe FAST ENOUGH. That is right now. In the fall when the first frost is nigh and you have a ton of not a chance they will ripen green tomatoes. Or you can just pony up at the farmer’s market for them. Oddly, they can be MORE expensive than ripe tomatoes…darn non frugal sorts getting in on the simple pleasures of retro food.
So how to fry them?
Grab 5 or 6 green tomatoes. Rinse them off. Slice tomatoes in 1/4 inch slices. In a small flat bowl, throw a couple handfuls of flour (oh about 3/4-1 cup for you measuring sort), salt and pepper to taste. Heat 2 to 3 tablespoons of shortening, bacon grease, or butter in a skillet. Dredge tomatoes in flour mixture. Fry on medium heat until crispy on both sides.
Yummy! And as the new blogger in the family says “Can you make some fried green tomatoes again soon? I love them!”