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Fried green tomatoes are a classic Southern delight that have found their way into hearts and kitchens nationwide. These unripe tomatoes are sliced, coated, and fried to create a crispy, tangy treat that's hard to resist. Perfect for a fun family cooking activity or as a unique appetizer for your next gathering, fried green tomatoes can add a lively twist to any meal.

Fried green tomatoes are versatile and go well with a variety of sides. For a traditional Southern meal, serve them alongside a helping of creamy grits or a fresh corn salad. They also pair beautifully with coleslaw or drizzled with a tangy remoulade sauce. If you're looking to keep things light, a simple arugula salad dressed with lemon and olive oil makes a fresh, peppery complement.

Servings: 4

4 large green tomatoes, sliced 1/4 inch thick
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 eggs, beaten
1 cup buttermilk
1 cup cornmeal
1 cup panko breadcrumbs
Vegetable oil for frying

1. In a shallow dish, combine the flour, salt, and pepper.

2. In a separate dish, whisk together the beaten eggs and buttermilk.

3. In another shallow dish, mix together the cornmeal and panko breadcrumbs.

4. Dredge each tomato slice in the flour mixture, then dip into the buttermilk and egg mixture, and finally coat with the cornmeal and breadcrumb mixture.

5. Heat the vegetable oil in a large skillet over medium heat until hot.

6. Fry the coated tomato slices, a few at a time, until golden brown and crispy, about 3-4 minutes per side. Avoid overcrowding the skillet.

7. Drain the fried tomatoes on paper towels to remove any excess oil.

8. Serve warm and enjoy!

For those who like a bit of heat, add a teaspoon of cayenne pepper to the flour mixture. You can also try substituting half of the buttermilk with a zesty ranch dressing for an extra kick. If you have gluten-sensitive members in your family, simply use gluten-free flour and breadcrumbs to accommodate their dietary needs.