Fried green tomatoes just sound gross when you hear the name if you haven't had them before. If you HAVE had them, though, you probably know better. These things are DELICIOUS! Forget about your diet for now... Crunchy outer coating, and a hot juicy center with a flavor only unripe tomatoes can give. AMAZING.
My recipe is an adaptation of one of many. There are many different ways to make FGTs, using cornmeal, salt and pepper, different kinds of flour, etc... but this is mine and it worked well.
Green, unripe tomatoes of any kind or size, sliced thick. Homegrown are best!
Breadcrumbs (mine were seasoned)
Mix flour and breadcrumbs on a plate and pour milk into a bowl. Dip each slice of tomato into the milk, dredge in the flour/breadcrumb mixture, and then repeat. Place on a plate until complete.
Heat up the oil in a pan until dropping a drop of water in makes it hiss. Carefully place the tomatoes in the oil, and cook for about 4 minutes. Carefully turn, making sure to not scrape the breading off. Cook for another 3-4 minutes. Drain on a paper-towel lined plate and let cool a little bit. You might have to do this in batches.