1 cup flour

1 cup white or yellow cornmeal

Garlic powder, onion powder and Emeril's Essence (or cayenne or another spicy substitute), to taste

3 eggs, lightly beaten

About 1/2 to 3/4 cup milk

Green tomatoes, cored and sliced thinly crosswise, about 1/2-inch

Vegetable oil

Salt, to taste

Combine flour, cornmeal and seasonings in large bowl. Add eggs and stir. Add milk, a little at a time, while stirring, until mixture is consistency of thin pancake batter.

Heat about 2 inches of oil in large skillet over medium-high heat. Dip sliced tomatoes, one at a time, into batter, shaking off excess. Drop into hot oil and fry until golden on one side, about 1 minute. Turn and fry until golden on other side. Remove from pan with spatula to paper towel-lined baking sheet or other pan. Salt to taste and keep warm until serving.

Serve with blue cheese or another favorite dressing. Fried green tomatoes can be reheated in 300-degree oven - but don't microwave. Makes enough batter for about a dozen medium tomatoes.

To freeze fried tomatoes, place them on a cookie sheet in freezer until completely frozen. Then pack in sealed freezer bags. Thaw in refrigerator and reheat in oven.

This is the more traditional "dip-and-dredge" recipe.

Fried Green Tomatoes

2 cups cornmeal

1/2 cup flour

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh thyme

1 teaspoon paprika

Salt and black pepper, to taste

1 cup vegetable oil

6 large green tomatoes, cored and sliced about 1/2-inch thick

1 cup milk

Combine cornmeal, flour, herbs and seasonings in bowl.

Heat vegetable oil in large skillet over medium-high heat.

Dip tomato slices one at a time into milk, then dredge in cornmeal mixture, shaking off excess. Add tomatoes to hot oil and fry until golden brown on both sides. Drain on paper towels. Makes 6 servings.

Joy of Cooking (Scribner; $30)

Here's another way to use unripe tomatoes - without frying.

Green Tomatoes with Goat Cheese

Olive oil

4 medium green tomatoes, cored and sliced 1/2-inch thick

1 tablespoon balsamic vinegar

2 teaspoons minced fresh oregano leaves

1 cup crumbled goat cheese or feta

4 teaspoons olive oil

Salt and black pepper, to taste

Coat a shallow baking dish with oil. Place tomato slices in dish in single overlapping layer. Sprinkle tomatoes with vinegar, then scatter minced oregano on top. Add crumbled cheese and drizzle with olive oil.

Broil tomatoes until tomatoes are hot and cheese begins to brown, 7 to 8 minutes. Season with salt and pepper to taste. Makes 4 side servings.

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