I learned from a Food Network program (not that I remember the show, but I know it was on there) that when selecting tomatoes for fried green tomatoes you need to make sure they have a slight amount of pink to them. They will cook up a little quicker and since they have started to slightly ripen they are less acidic.
bisquick or flour
buttermilk (if you don't have buttermilk then you could use milk or a milk/egg combo, your choice, but I recommend buttermilk)
Panko (the Japanese breadcrumbs make it crispy...I don't recommend a substitute)
Oil, salt, pepper
|Cast iron skillet time! I used Instagram to edit this...follow me at travelingcowgirl.|
|Doesn't this look like heaven? Fresh baked bread (from HyVee), low sodium bacon, butter lettuce and fried green tomatoes.|