Although I usually just coat with cornmeal and fry, here are two good recipes. You can also cube green tomatoes, toss in coating and fry as you would okra. Add bacon drippings to the oil for authentic flare. Mmmmm, good.

Fried Green Tomatoes

1  large egg, lightly beaten
1/2  cup buttermilk
1/2  cup all-purpose flour, divided
1/2  cup cornmeal
1  teaspoon salt
1/2  teaspoon pepper
3  medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste

Combine egg and buttermilk; set aside.Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.

Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

Yield: Makes 4 to 6 servings

Fried Green Tomato Sandwiches
From Southern Living

1  cup fine, dry breadcrumbs
2  tablespoons grated Parmesan cheese
1/2  teaspoon salt
Dash ground red pepper
4  large green tomatoes, cut into 1/4-inch-thick slices
2  large eggs, lightly beaten
1/4  cup butter or margarine
8  lettuce leaves
1  large sweet onion, thinly sliced
1  (16-ounce) package bacon, cooked
8  sandwich rolls, split
1/3  cup Ranch dressing

Stir together first 4 ingredients in a shallow bowl.Dip tomato slices in egg, and dredge in breadcrumb mixture.Melt butter in a large skillet over medium heat. Cook tomatoes, in batches, 2 minutes on each side or until golden. Drain on a wire rack over paper towels.Layer lettuce, onion, fried green tomatoes, and bacon evenly on bottom half of each roll. Drizzle evenly with dressing. Cover with tops of rolls. Serve immediately.