Here was Ted's version of this summertime favorite. It makes a great side dish or serve as an appetizer.
To start, pick and wash 4-5 green tomatoes. Slice them up. I find about a quarter inch slices cook well.
For the Batter:
1 and 1/2 cup all purpose flour
3/4 teaspoon baking powder
1 table spoon Worcester sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
1 can of your favorite beer
Mix all of these together and let rest for about an hour
I found a great easy dip to serve with my fried green tomatoes.
I use a store bought horseradish dip mixed with finely chopped red pepper, about 2 tablespoons and 1/2 teaspoon course ground black pepper. Mix well and then refrigerate for a few hours.
* A note about frying green tomatoes. Have you ever had the problem of all the crust falling off your tomatoes while still in the pan? I found the solution, dredge your tomato slices with rice flour before you dip them in the batter. The rice flour acts as a bonding agent between the raw tomato and the batter.
In a large frying pan get about 1 inch of oil heated up to medium high.
First dredge your slices in the rice flour then dip in your batter then into the hot oil, about 3 minutes per side. Check for done with a fork.
Let cool down on a paper towel and serve warm with the dip.