Fried Green Tomatoes

September 20, 2006

Fried Green Tomatoes

From Lorraine, TCSA

1-2 Tablespoons cooking fat (bacon drippings, olive oil, or canola oil)
2 green tomatoes
½ cup cornmeal or masa harina
Salt and pepper
(Amy’s suggestion: put more salt and pepper than you normally would)

Core the tomatoes and slice into ¼ inch slices. Heat the oil until it shimmers but does not smoke. Salt and pepper each cut side of the tomato slices. Dip each cut side of the tomato slice into the cornmeal or masa, then put into the hot oil. Cook the first side thoroughly over medium heat, until crust is crispy and tomato has begun to soften. Then turn and finish cooking the second side. Serve hot.

Serves 2-3

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