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The character of fried tomatoes of any color doesn't last very long once they are out of the pan, so best to cook them immediately before serving. All the dipping, coating, and seasoning is just to personal taste. What's important is that they be firm enough to hold up under the rigors of the cooking and serving process, and especially that they not be "slow cooked" which will turn any tomato into mush. Green, thick-sliced tomatoes are the easiest to cook, but green tomatoes can be hard to come by unless you grow your own or know a farmer. Even grocery store tomatoes will turn out quite well however if you chose large and very firm examples. Keep in mind that these are picked and shipped green anyway, and despite all the ethylene gas, they still have many green aspects and flavors in them when you take them from the pile. Personally, I use 50/50 olive oil and salted butter for frying (unsalted burns too quickly), and I don't drain them, but place them on a wire rack in a 250-degree oven while I make the next batch. Avoids some of the mushiness that can arise in draining on a paper towel. As half the people in the house like a little grated parmesan, that goes on top of the first batch as they go into the oven. Batch #2 is for the rest of us.
Lubby...I like Green Tomatoes best when they are put in flour and then salt and pepper them and fry them in a bit of oil. I think the corn meal and crackers some use hides the flavor of them.
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