I just did a calendar check, and it’s already August, (how did that happen?) which means – and I hate to be the party pooper – but the summer party is almost over But before it’s over, August blesses us with all tomatoes all the time. Just like a beauty pageant – the tomato contestants line up -- those little bon bon-like Sun Gold cherries, the oddly shaped and shaded heirlooms, the orangey, firm-fleshed Romas  -- and they’re all beauties in their own special way.

Lurking among the prize winners are the ugly ducklings, the tomatoes that never got a chance for prime time, the girls that have remained hard and an unripe shade of green for whatever reason and would love a moment of your time.

You’ve heard about the movie, but have you ever tried making your own fried green tomatoes? Now is the time! The trick is getting them tender; their stubborn flesh needs a bit more coaxing those those vine-ripened gals stealing the show.

There are lots of ways to batter up green tomatoes, but I’ve grown fond of dipping them in buttermilk, which offers both tang and tenderizing properties (thanks to the lactic acid), resulting in a very tender morsel indeed. Dredged in cornmeal, the tomato is crispy/crunchy on the outside, tender at the tomato bone on the inside. Give these a whirl.

Fried Green Tomatoes
Adapted from "Not Afraid of Flavor" by Ben and Karen Barker

Ingredients
1/2 cup buttermilk (Cook’s note: No buttermilk on hand? Use same amount of milk. Dairy-free diet? Substitute 1 egg beaten with 1/4 cup water)

8-12 slices firm, unripe green tomato, ½ inch thick

1 cup coarse-ground cornmeal

2 tablespoons flour

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon dried oregano
1 cup peanut oil

Method


Place tomatoes in buttermilk; depending on time, you may let them marinate for a few minutes or do a quick dip.

To make coating, combine cornmeal, flour, salt, pepper, cayenne and oregano. Drain tomatoes and dredge in cornmeal mixture. Tomatoes should be completely coated.

Heat oil over medium heat (preferably in a cast-iron skillet) - oil should be shimmering, about 350 degrees. (A thermometer is highly recommended.)

Dip tomatoes into oil, in small batches, until crisp and golden, turning them once. Each side will take 2-3 minutes.

With tongs, remove tomatoes and allow to drain on paper towels or brown paper bags. Keep warm in a low oven until ready to eat.