I love fried green tomatoes. Yes, those gorgeous plump, juicy red big brothers of the green tomatoes get a lot of attention this time of year. But give me a few of the little brother green tomatoes and I'm a happy girl.
If you have a little time, wash the tomatoes and slice into 1/4 - 1/2" slices and spread them on a paper towel or put in a colander. Sprinkle with salt and allow them to rest. The salt will draw out some of the water in the tomatoes and that will help the cornmeal to adhere to the slices better.
Mix a little salt and pepper into about 2 cups of cornmeal. Coat each of the tomato slices with the cornmeal mixture and set aside.
Heat vegetable oil in a cast iron skillet over medium high heat. You will need enough oil to reach about half way up the slices of tomatoes.
When a few drops of cornmeal in the oil sizzles, slowly add the tomato slices a few at a time.
Turn the slices as they brown to allow both sides to get a nice crunchy crust. Drain on paper towels and continue with the remaining slices.
To make the dipping sauce, I mixed about 1/2 cup of Ranch dressing with 1 T. of Sriracha sauce. You can add more or less to meet your heat level.