It's almost too late in the season here but some of the heirloom varieties ripen late. These are really good and so simple.

Clean and slice several green tomatoes, about 1/3 inch (8 mm) thick, more or less. Salt and pepper them liberally and leave on a cutting board to dry out very slightly while you get everything else ready.

Pour some milk in a shallow bowl and sift some flour (wheat or maize) in another. Get a cast iron skillet hot with about a 1/4 inch of olive oil in it. Be careful with the heat, not too hot or the oil will smoke. Just before you start with the next part, put a pat of butter into the oil. That's right.

Take the tomato slices and dip them in the milk, then in the flour, each side, then into the oil. Fry for about two minutes a side, drain on paper towels and serve if you can keep people from eating them until you have enough to get a few yourself. :)

Some people complicate this with eggs, or corn meal, or honey or something but simple is good. :)

Hugs,
Erin