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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is my family's heirloom recipe for green fried tomatoes. Incidentally, in my family, they were always green fried tomatoes and never fried green tomatoes. Ingredients:
2 large green tomatoes (firm) |
3/4 cup flour |
3/4 cup cornmeal |
salt & pepper (to taste) |
1 egg |
1/2-1 cup vegetable oil, shortening, bacon fat -- or any combination of these |
Directions:
1. Cut the tomatoes into slices or chunks - folks in the various southern branches of my family tree can become quite passionate on the issue of sliced vs. chunked. Personally I prefer chunks. However you cut your green tomatoes, sprinkle each side lightly with salt and let them rest a few minutes. While they're resting, beat the egg lightly.
2. Dredge the tomato slices in the egg.
3. In a plastic or small paper bag, combine equal amounts of flour and cornmeal (or use just flour or just cornmeal, depending on your taste) and salt and pepper
4. Shake a few slices or chunks in bag, set aside.
5. Continue until all tomato pieces are coated.
6. Heat the fat over medium-high heat in a large heavy skillet. When your grease is good and hot, retoss tomatoes in the cornmeal/flour mixture.
7. Fry, turning a couple times, to get good and crisp. Be sure not to crowd the pan, or they’ll be soggy!
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