I dip mine in egg then flour, sometimes I do this several times before putting in a skillet. I also cook them in bacon grease. So fattening but oh so so good. Another tip; if you want green tomatoes all year long, this is what I do. I pick the tomatoes still green bring them in and wash them. I then proceed to slice them as if I am getting ready to cook them. Put them on a cookie sheet and put into the freezer. Once frozen take off cookie sheet and put into ziplock bags. When ready to fry some up, do not let the tomato thaw out, just take out of freezer and put into you flour (or what ever you are using to coat them) Put into the skillet and they taste just the same. I still have a couple of bags in the freezer I haven't ate yet. Might just go fry me up some for breakfast. YUM-YUM!