A classic. The hardest part of this recipe is finding green tomatoes. Sometimes you get lucky and your art teacher has a garden and he lets you pick whatever you want…Let’s get into it:

The Recipe:

• Green tomatoes, sliced 1/4 inch thick
• 1 cup flour seasoned with 1/2t garlic powder, 1/4t cumin, salt and pepper
• 2 eggs
• 4T milk
• 1t hot sauce (optional)
• 1 cup cornmeal seasoned with 1/2t garlic powder, 1/4t cumin, salt and pepper
• Oil for frying
• Dipping sauce (I like some Cholula mixed into ranch dressing)

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Set up your dredging station: 1 plate with seasoned flour, 1 plate with the egg/milk/hot sauce mixture, 1 plate with seasoned cornmeal.

Heat up your oil, at least 1/8 inch tall in pan. If you have a deep fryer, more power to you. You’ll know the oil is hot enough if you dip a wooden spoon into it and little bubbles form around the spoon.

Coat the green tomatoes in flour, dip in egg, and roll into cornmeal. Fry them bad boys up until they’re just a touch golder than golden.

When you take ’em out of the oil, put them on a wire rack or on paper towels to drain and hit them with some salt.

Serve. Them. Up. Immediately.

With your dipping sauce.