Why green tomatoes?
You want them firm and unripe so they hold together in the pan and give you that tart bite against the crispy crust. A ripe tomato turns to mush. Any of our slicing varieties (Big Beef, Black Krim) work great picked green.
Ingredients
4 medium green tomatoes, sliced about 1/4-inch thick; 1 cup cornmeal; 1 egg plus a splash of buttermilk; salt, pepper, a pinch of cayenne; and oil for frying.
How to make them
Salt the slices, set up your dredge, coat each slice, fry 2-3 minutes a side until golden and crisp, then drain and salt while hot. Serve with remoulade or just ranch. They don't last long.
Where to get the green tomatoes
Right here - we run a green tomato special at $2.50/lb at the stand while they last (grab 3 lbs for $6). We're in the Buchanan Arts District, North Nashville. See what's ripe this week or text TOMATO to 615-212-9394 for stand days and the address.