I got this recipe from Garden and Gun magazine. Of course I recommend using farm eggs and goat milk but y’all know that much already.

Fried Green Tomatoes
4 to 6 green tomatoes, sliced

2 cups buttermilk (old-fashioned whole buttermilk that still has fat in it) mixed with 2 large eggs

2 cups White Lily (self-rising) flour mixed with 1 cup stone-ground (medium) cornmeal,
½ tsp. garlic powder, ½ tsp. onion powder, generous pinch of salt, and freshly ground black pepper

2 cups canola oil mixed with
1 cup (2 sticks) unsalted butter

Place sliced tomatoes in colander. Salt lightly, and let sit for about 5 minutes to help draw out moisture. Rinse under cool water and pat dry with paper towels.

Working one at a time, completely coat each tomato slice in the wash and then in the dredge, gently shaking off excess.

In a cast-iron skillet over high heat, bring butter and canola oil to 350ºF. Reduce heat to stabilize. Working 3 slices at a time, fry the tomatoes until golden brown, turning only once (about 3 to 4 minutes total cooking time). Use a spatula to flip the tomatoes away from you so you don’t get splashed. Transfer each batch to drain on brown paper bags.

Serve topped with fresh goat cheese and a dash of your favorite hot sauce!