Featured at Seed Savers Exchange’s 2018 Tomato Tasting at Heritage Farm, this dish stars tart, unripe tomatoes. The crisp outside yields to a soft middle. They can be eaten on their own with remoulade and corn salsa, or made into a delectable fried green tomato BLT.
*Buttermilk adds flavor and tang, but milk works in a pinch.
**If you can, use fine, white cornmeal, the primary cornmeal used in the South.
Prepare the tomatoes: Sprinkle salt and pepper over green tomatoes and set aside to drain. Meanwhile, mix flour and Cajun seasoning (if using) in a shallow bowl, whisk buttermilk and egg together with a fork in a second shallow bowl, and set cornmeal in a third shallow bowl. Heat the oil in a skillet on medium heat.
Dip tomato slices in the flour-seasoning mix, then in the buttermilk- egg mixture, and finally in the cornmeal. Carefully put tomatoes in the skillet and cook for 3-5 minutes on each side, or until each side becomes golden brown. Set the cooked green tomatoes on paper towels to drain. Serve with remoulade, hot sauce, or corn salsa, depending on your palate.