yesterday, i bought a couple of pounds of green tomatoes and immediately started thinking about the crunch and tartness of fried green tomatoes. my mother’s mom, my “nana”, sometimes made them for us when her garden produced more tomatoes than she could eat or give away. i’m not sure if her recipe was a traditional south carolina one, but she used self rising flour to dredge her salted sliced tomatoes, then dipped it in a mixture of milk (sometimes buttermilk) and beaten egg (with a few drops of hot sauce) and finally coated the tomatoes in a mixture of bread crumbs and fine white cornmeal seasoned with salt, pepper and garlic powder.
i took some liberties and used a seasoned gluten free flour blend for the dredge, heavy cream and fancy blue eggs for the dip, and cornmeal and homemade gluten free breadcrumbs seasoned with salt, pepper, garlic powder and cayenne pepper for the final coating. and into the cast iron skillet they went.