Ever wondered how fried green tomatoes really taste? Now is your chance to try them for yourself, right from the comfort of your own kitchen. Our easy-to-follow recipe, demanding nothing more than basic ingredients, takes just over 30 minutes to whip up these southern delicacies.

Green tomatoes, unripe and firm, are ideal for frying as they are easy to coat with cornmeal. Their naturally mild and tangy flavor perfectly complements the crispy fried exterior. Imagine a delightful crunch with every bite, lightly salted to perfection. Eaten plain, these fried green tomatoes already pack a flavor punch. However, serve them with remoulade or ranch dipping sauce and you've turned them into a tantalizing appetizer irresistible to most. Pair them with grilled fish or chicken as a hearty side dish, or make them star of the show for breakfast by topping with an egg.

For fans of sandwiches, use these delectable tomatoes to replace the fresh slices in a BLT. They also work well topped with pimiento cheese. The essential coating, fine yellow cornmeal, is naturally gluten-free which also makes them a delicious option for those with dietary restrictions. When buying your cornmeal, remember to check for stone-ground varieties as they provide the best texture. Bob's Red Mill is a highly recommended brand.

Collect your ingredients: vegetable or peanut oil for frying, 4 medium-sized green tomatoes, cornstarch, 2 large eggs, buttermilk, kosher salt, stone-ground fine yellow cornmeal, black pepper, cayenne pepper and sea salt. Once you've gathered everything, heat the oil to a depth of 1/2 inch in a large skillet until it reaches 325°F.

Slice your tomatoes into 1/4- to 1/2-inch thick rounds. You should get 4 to 5 slices per tomato. In three separate dishes, keep the cornstarch, a mix of whisked eggs, buttermilk and 1/2 teaspoon of kosher salt, and a mixture of cornmeal, black pepper, cayenne pepper and the remaining kosher salt. In batches, coat the tomato slices in cornstarch, dip them in the egg mixture, and finally, dredge them through the cornmeal mixture. Place your ready-to-fry slices on a baking sheet lined with parchment paper.

Fry the slices in batches for 3 to 4 minutes until the tomatoes turn golden brown and crispy. Don't forget to flip halfway through! Drain the excess oil from fried tomatoes by placing them on a baking sheet lined with paper towels. Sprinkle with a touch of sea salt and serve hot!

This savory journey into the world of fried green tomatoes has been designed by Karen Rankin and captured in words by Jodie Kautzmann. Enjoying the taste of these magnificent treats is now an experience available to you in your very own kitchen.