Once or twice a season, we treat ourselves to a Southern delicacy; fried green tomatoes. This is something that most of you north of the Mason-Dixon Line or in other parts of the world may have never tried. Trust me when I tell you, you should really try them.
Take four medium to large green tomatoes. Wash them and slice into 1/4″ slices. To one cup of cornmeal, add about a tablespoon of your favorite seasoned salt. I used Cavender’s Greek Seasoning. Shake the slices up in the seasoned cornmeal and place into a skillet of hot oil. Fry until golden brown, drain on paper towels or napkins. Enjoy!