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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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In 'A Love Affair with Southern Cooking' by Jean Anderson Ingredients:
6 hard green tomatoes, each measuring 2 to 2 1/2 inches across |
1 extra-large egg |
1 teaspoon salt |
1 teaspoon black pepper |
1 cup fine dry breadcrumb |
1/2 cup unsifted all-purpose flour |
1/2 cup unsifted stone-ground yellow cornmeal |
1/4 cup vegetable oil (plus 2 tablespoons bacon drippings or 6 tablespoons vegetable oil) |
Directions:
1. Without coring or peeling the tomatoes, slice them 3/8 inch thick, discard the end pieces and spread the slices on paper toweling while you proceed with the recipe.
2. Whisk the egg until frothy in a small bowl with 1/2 teaspoon each of salt and pepper; set aside.
3. Combine the bread crumbs with another 1/4 teaspoon each salt and pepper in a pie pan and set aside.
4. Next, combine the flour, cornmeal, and remaining salt and pepper in a second pie pan and set aside also.
5. Dredge each tomato slice in the flour-cornmeal mixture, then dip into the egg mixture, then coat with the bread crumbs, shaking off the excess.
6. Air-dry the breaded slices on a wire rack for 15-20 minutes (this helps the breading stick to the tomatoes).
7. Place the oil and bacon drippings in a large heavy iron skillet and set it over medium-high heat for about 2 minutes.
8. When a cube of bread sizzles when dropped into the hot oil, begin frying the green tomatoes, allowing 1 to 1 1/2 minutes for each side to brown.
9. As the tomatoes brown, lift to paper toweling to drain.
10. Serve hot.
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