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Fried Green Tomatoes
SUBMITTED BY: Unknown
When choosing tomatoes for this recipe choose a nice (really firm) tomato. Preferably the tomato is very light green with a slight red tint in color and sounds almost crispy when sliced.
3-4 Green Tomatoes
2 C. Flour
1 C. Cornmeal
Fresh Ground Black Pepper
2 C. Corn or Canola Oil
Slice green tomatoes 1/4 inch, remove core.
Heat the oil in a high-sided skillet (iron preferred) to 350°.
Arrange three pie pans. Fill one with 1 cup of flour, break and beat the eggs in the second pan and mix the remaining flour and cornmeal in the third. Liberally season the cornmeal/flour mix with salt and pepper. (Don't be afraid of too much pepper).
Set a pan lined with a clean kitchen towel or paper next to the skillet.
Dip the tomato slices a few at a time, first in the plain flour, then in the beaten egg and finally in the seasoned flour.
Fry a few slices at a time in the hot oil. Don't crowd the pan; make sure there is room to maneuver the slices.
Adjust the heat accordingly, up or down, to maintain an even temperature.
Turn the tomatoes when golden brown on one side, fry until they are crisp and nicely browned all over.
Drain on the towel and serve immediately.
Serve as a side dish with bacon and eggs for breakfast or, as a first course at dinner.