Ingredients:

• Green tomatoes (they should be firm, and feel heavy in your hand)
• Salt
• Black pepper
• Sugar
• 1 large egg
• 1 1/2 cups buttermilk ([~350ml] you can use whole milk, but buttermilk gives it a little zing and 'body')
• 1 1/3 cup all purpose flour ([320ml or ~150g] means plain flour with no added rising agent (hvedemel på dansk)
• 2/3 cup yellow cornmeal ([~150ml or ~120g] In Denmark one can buy two different ground corn products: majsgyrn and majsmel. One is a finely ground powder the other much more coarsely ground. I mix them together about half and half to duplicate the general corseness of USA style "cornmeal".)
• vegetable oil (canola [dk: rapsoile], peanut, sunflower [dk: solsikkeoile] or olive oil

Instructions:

• Don't let the length of this article scare you off. I've included the reasons for the techniques I suggest. Too often, I read recipes that don't explain the *why* of making genuinely beautiful fried green tomatoes. If you'll read all the way through these instructions, you'll be able to make them.
  
  When they're done right, they're incredibly delicious. But... when done wrong, you'll end up with something tasteless -- and downright unattractive.
  
  Read on for the details.


• I haven't mentioned the amount of salt, pepper and sugar, nor the amount of green tomatoes -- this recipe can be used to fry 2 or 3, or to make enough for a crowd.


• 1. Slice your green tomatoes 1/3 of an inch thick. Some people slice them too thickly -- which means that your batter will get soggy and they won't have a crisp exterior. Slice them too thinly and they're tasteless.
  
  Lay the sliced tomatoes on a foil-covered baking sheet (or simply lay foil on your counter) and generously add salt, pepper and a pinch of sugar to each one.
  
  LET THEM SIT for at least 15 minutes. You'll notice that the tomatoes will start to sweat liquid -- this is what's supposed to happen.


• 2. In a large mixing bowl mix the flour and cornmeal which will be used to coat the sliced tomatoes.


• 3. In a bowl, mix the egg with a fork, then pour in the buttermilk and mix.


• 4. Pour vegetable oil into your skillet to a depth of about one inch [2.5cm], and turn your heat to high. Use a cooking thermometer to make sure you bring your oil up to 360° Fahrenheit. [182° Celsius].
  
  Having a high temperature before you put in your battered green tomatoes is really important -- it's what makes them crisp, and helps them to color really beautifully.


• 5. Meanwhile, put the slices of green tomato into your flour/cornmeal mixture and turn to coat. I usually do all of my tomato slices before moving on to the next step
  
  See how the flour/cornmeal sticks to the tomatoes? This is because of the liquid that comes to the surface because of the salt and sugar.


• 6. Now place the green tomato slices into the egg/buttermilk mixture, and then BACK into the sack to coat them with your flour/cornmeal mixture. Shake off the excess.
  
  While waiting for the oil to get to temperature do not stack the battered tomatoes. Lay them out one deep and not touching (or they will clump together).

How to Fry Them

• Once your oil has reached the right temperature (did I mention how important it is to get your oil heated to 360° Fahrenheit. [182° Celsius]? It's important -- really. The tomatoes need to fry quickly so the oil won't penetrate the tomatoes and make the batter soggy from the inside.)


• Slowly lower the battered tomatoes into the oil -- I usually put in about 6 or 8 at a time, depending on how large the pan and how big the tomato slices. They should not be crowded, should not touch, and should not be so many as to drop the oil's temperature much.


• Let them fry for several minutes (you'll see that the bottom has turned a golden brown) then carefully turn the slices over and let them continue to fry until they're golden on both sides.


• Using a slotted spoon, remove the fried green tomatoes to a plate that has been lined with paper towels. DO NOT COVER THE TOMATOES. Covering them will cause your batter to soften and become soggy. DO NOT STACK the tomatoes on top of each other until they have been on the plate for at least 10 minutes. Stacking them will cause the ones on the bottom to become soggy.
• Wait a minute or two for the oil to return to 360 degrees, then put in another batch of battered green tomatoes.

The Final Details

• Before you serve them, salt the fried green tomatoes again. Believe me, they really do need a second salting for flavor.


• Some people like to eat them with some kind of dressing. You might like to try mayonnaise, sour cream, your favorite french fry or salad dressing--I like them best, just as they are with no dip!