Green tomatoes are a sure sign that the summer’s tomato crop has been bountiful.  I always ask farmer’s to pick some for me even when the crop is slight.  Green tomatoes are a special treat in our house – both fried and in relish.  The other morning a late breakfast brought chicken hash (made with leftover chicken) and fried green tomatoes to the table.  We were able to use many of the various relishes and salads hanging on in the fridge, including the wonderful murbas and acchaars (see Neeta’s Treats) that Neeta had made for us, to accent the tart, crisp tomato slices.

To serve six people, you will need about 5 large green tomatoes.

5 large green tomatoes, washed, cored, and cut, crosswise, into ½-inch

thick slices

2 large eggs

½ cup buttermilk

1 cup Wondra flour

1 cup cornmeal

Salt and pepper to taste

Oil of choice – I use canola

Place the tomato slices on double layers of paper towel to drain slightly.

Whisk the eggs and buttermilk together in a large, shallow bowl.

Combine the flour, cornmeal, and salt and pepper in another large, shallow bowl.

Heat a thin layer of oil in a large frying pan over medium heat.

When the oil is hot, working with one at a time, dip the tomato slices into the milk mixture and then into the flour mixture, pressing down to coat evenly.  Shake off excess and place in the hot pan.

Fry each slice for about 3 minutes.  Turn and fry for another 3 minutes or until crisp and golden on both sides.

Using a slotted spatula, lift the slices from the oil and place on paper towel to drain.

Serve hot with a spritz of fresh lemon or any tart relish or condiment.  Or, if you like, make a cream gravy in the pan and drizzle over the tomatoes.