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Green tomatoes
salt
sugar
flour (I use Wondra)
cornmeal
baking powder
garlic powder
onion powder
mustard powder
paprika
pepper
fresh parsley
egg
buttermilk
oil or bacon fat
mayonaise
lime
hot sauce
To make fried green tomatoes the way I did: Cut green tomatoes into 1/4 inch (.6 cm) slices. If you have pieces with a large expanse of skin, shave it off. Season the slices heavily with salt and sugar. Let them sit for about 20 minutes to draw out water.
While you’re waiting, make your dipping sauce by mixing together two parts mayonnaise to one part buttermilk. Squeeze in as much lime juice as you want and season with pepper and hot sauce.
Prepare your three-stage breading. Stage one is Wondra. Stage 2 is roughly equal parts egg white and buttermilk beaten together. Stage two is roughly equal parts Wondra and cornmeal and a pinch of baking powder, season
with garlic powder, onion powder, mustard powder, paprika, pepper, some fresh parsley and salt if you’re planning to fry in plain oil. If you’re planning to fry in bacon fat, skip the salt.
Get a thick coating of oil or bacon fat hot in a pan over medium heat.
Dust the dry tomato slices in Wondra, dip them in the egg mixture and then into the breading mixture. Fry until brown and crispy, 2-3 minutes per side. Drain eat right away with the dipping sauce.
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