Fried Green Tomatoes
The Joy of Cooking Calendar (2002)
chopped fresh parsley
chopped fresh thyme
salt and pepper,
Combine cornmeal, flour, parsley, thyme, paprika, salt, and pepper in a shallow bowl.
Dip tomato slices one at a time into milk and then coat with the cornmeal mixture. Shake off excess and set on a plate. Heat oil (recommended amount is 1 cup) in a large skillet until hot enough to sizzle a drop of water.
Add as many tomatoes as will fir in a single layer and fry until golden and crisp, turning once. Repeat with the remaining tomatoes, adding oil as needed. Serve immediately.
Take tomatoes, remove the stem ends, and cut crosswise into 1/2-inch-thick slices.
This is the traditional solution to the problem of tomatoes that do not have time to ripen before the first frost. They are a traditional southern side dish, but make a great sandwich too.