Fried green tomatoes, like sweet tea, are a southern tradition. It is typically difficult to find green tomatoes in the grocery store, so I buy them from a farmer who sells fresh produce at a stand near my house. First, slice the tomatoes. I like to slice them fairly thin because they end up being more crunchy after they are fried than the thickly-sliced ones.
Then let them sit for a few minutes in a mixture of buttermilk and beaten egg.
Dredge them in a cornmeal/flour mixture. I do about 3 parts meal to one part flour.
Fry in hot oil until golden brown.
Drain on paper towels.
I usually serve these as a side dish, but tonight I made bacon, lettuce, and fried green tomato sandwiches, with a few crumbles of feta cheese.