Every September I always have at least a few green tomatoes dangling in the garden. This is always a good thing because while ripe juicy red tomatoes are wonderful, green tomatoes are much more of a delicacy for me and hard to come by any other time of year.

Here are some of the candidates from the garden in various sizes. Strange looking but tasty in their own right. And if you don’t have any in the garden, I bet a neighbor, a farm stand or a farmers market has plenty of them right now. And you know what? I have even done this with ripe tomatoes and they’re wonderful too.

And here is what you’ll need to bread them well: eggs, milk, flour, cornmeal and bacon!

Cut them into nice thick slices, so you have something juicy to bite into.

Then there is bacon, which is for the flava. You render it slowly over low heat in order to release the fat. The fat is what you want to save in order to fry the tomatoes. It gives it that extra special je ne sai quois that only bacon can give. But if you don’t have bacon or want to save time, you could use grape seed or vegetable oil just as easily.

The batter is a 3-step process… a milk bath is involved.

So is a corn flour bath.

And when it is all said and done, this is a wonderful way to say goodbye to summer and hello to fall.

Enjoy! Here is the step-by-step recipe care of Cookin Cowgirl: Fried Green Tomatoes.