These green tomato slices were dipped in soured soy milk, dredged in seasoned corn meal, and then fried in olive oil.
I cut the green tomatoes into 1/4″ slices. You can cut them thinner if you like, but I like to really taste the tomatoes.
Seasoned corn meal is just plain corn meal (definitely not self-rising or corn muffin mix), with a healthy amount of sea salt and coarse ground pepper added. You can use other herbs and spices if you like, but simple is best for these tomatoes. You don’t want to overpower the delicate tartness of the green tomato slices.
If you don’t want to use olive oil (which is completely inauthentic but delicious), just use a plain neutral oil like canola, or – for the crispiest frying – go totally Southern and use peanut oil.