Cut green tomatoes into thick slices. Sprinkle some salt on them.

Transfer tomatoes to the colander and keep them aside so the water will release.

Deep tomato slices first into buttermilk and then dredge them into the flour.

Heat oil in the pan over high heat.

Deep-fry green tomatoes until golden brown for five minutes,

Place on the plate.

To prepare Vidalia onion relish, combine onions, mayonnaise, rice wine vinegar, brown sugar, and chives in the bowl.

Cover the bowl with plastic wrap and marinate for two hours in the refrigerator.

Paula Deen fried green tomatoes are ready.