If you find your recipe, please post it. I made some fried green tomatoes once, and they were fantastic, even though I had a little trouble getting the batter to stay on (I don’t have a deep fryer). But since the recipe was my ex-boyfriend’s mother’s, and I neglected to write it down, I no longer have it. I’d ask him for it, but the last time I asked him for a recipe (he made the best apple pie I’ve ever had), he pulled the “my life has been a living hell since you broke up with me why did you do it wasn’t I good to you I need closure because I just now (7 months later) figured out that we’re not getting back together” thing, and I really don’t want to go there again. I’d welcome a good FGT recipe, preferably one involving bacon grease and cornmeal.
I’m at work right now, October, but will see what I can find over the weekend.
And even if it didn’t involve bacon grease, any sane person knows that everything is better fried in bacon grease. 
Hey! Speaking of . . .
How about some fried apples to go with that fried ice cream at your party?
I’ve never heard of fried corn the way you describe it. Sounds good.
The only fried corn I’ve ever had is at Chili’s, where it’s half a cob onna stick, buttered, salted & peppered, then battered and deep fried. Yum.
sniff swampy posted in a thread after me and didn’t even acknowledge me.
October, the trick of making your breading stick to anything that is going to be fried, is to dredge it first. Mix a little white pepper, salt and sometimes, onion and garlic powder into some white flour. Dust or coat the pieces to be fried.
Now, here’s the trick. Let them set for several minutes so that the dredge melts and adheres to the surface. For a real thick crust, run the items though your flour dredge once more and then coat them with an egg wash and bread crumbs. For a light crust, proceed directly to the egg wash and crumbs without a second dredge.
For the fluffiest and most delectable breading of all, use fresh white bread with the crusts cut off that has been shredded into medium fine crumbs (thank you Jaques Pepin). Sometimes it is advisable to let the crumb crust set up as well before frying. The fresh bread crumbs can become soggy rather quickly, so I always omit that step.
auntie em, I want your fried corn and fried green tomato recipes over in Volume II of the Recipe Thread, STAT!
Thanks, Zenster. I’ll try that. We’re having the fried dinner this weekend. The menu is as follows:
Appetizer–Bloomin’ Onion
Entree: Chicken Fried Steak
Sides: fried corn (of course), fried green tomatoes, deep fried rice balls (for my Filipino friend, who insisted on rice. We refused to let her steam it)
Dessert: Fried Ice Cream (I’m really excited about this one–the recipe sounds heavenly, and involves a cinnamon fudge sauce)