My first fried green tomatoes...

My daughter Carol gave me some beautiful Brandywine tomatoes that were still green so I decided to try making some fried green tomatoes. Now I had never tasted these so I was taking the word of the southerners I know that they were a real treat. The green tomatoes were so pretty I had to take a photo. I found a highly rated recipe on the web and started cooking. (or should I say frying?) Fried foods are not seen too often at our house so you can believe me when I tell you, I went through a roll of paper towels, draining and blotting these babies off. Truth be told, they were delish and we totally enjoyed them. The other photos show the tomatoes after frying and some of my tomatoes I have canned. Note to self: plant fewer cherry tomatoes next year. Thanks for checking in at my blog. I will have some cards next post.

If you would like to try this and have some green tomatoes, here is the recipe I used .

Ingredients

• 1 large egg, lightly beaten
• 1/2 cup buttermilk
• 1/2 cup all-purpose flour, divided
• 1/2 cup cornmeal
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 medium-size green tomatoes, cut into 1/3-inch slices
• Vegetable oil
• Salt to taste

Preparation

• Combine egg and buttermilk; set aside.
• Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
• Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
• Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.