It’s fried green tomato time!

It’s that time of year! Here’s my favorite recipe from Joy of Cooking:

6 servings
This is the traditional solution to the problem of tomatoes that do not have time to ripen before the first frost. They are a traditional southern side dish but make a great sandwich too.

Remove the stem ends, then cut crosswise into ½-inch-thick slices:

• 6 large green tomatoes

Combine in a shallow bowl:

• 2 cups fine cornmeal
• ½ cup all-purpose flour
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 teaspoon paprika
• Salt and ground black pepper to taste

Dip the tomato slices 1 at a time into:

• 1 cup milk

Then coat with the cornmeal mixture. Shake off the excess and set on a plate. Heat in a large skillet until hot enough to sizzle a drop of water:

• 1 cup vegetable oil

Add as many tomatoes as will fit in a single layer and fry until golden and crisp, turning once. Repeat with the remaining tomatoes, adding oil as needed. Serve immediately, plain or with:

• Harissa or Garlic Mayonnaise

Enjoy, y’all!