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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 1 |
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If the frost hits the garden early and you are at a loss for what to do with all your green tomatos, you will never go wrong with this! My mother and I still have to try hard to allow some tomatos to ripen before we use them all for this dish! Read more ! Ingredients:
green tomatos, ( i actually like to use tomatoes that are just starting to get some color. not too ripe though or they will fall apart!) |
corn meal |
shortening (or your dietary choice, my mother still swears by crisco.) |
salt and pepper to taste. |
Directions:
1. Heat enough shortening in large skillet to make approx. 1/4 in. deep over med-hi heat.
2. Slice tomatos 1/4 to 1/3 in. thick. GREEN tomatos may be sliced thinner if you like, while MORE RIPE tomatos should be left thicker or they may fall apart while cooking.
3. With corn meal in a shallow dish, coat each side of tomato slices with a generous amount of corn meal.
4. When shortening is hot, lay slices into skillet. Salt and pepper to taste. DO NOT move slices (except to check doneness) untill cornmeal is crispy, otherwise you may lose your cornmeal coating. Then turn and fry other side.
5. Some of my family members prefer to remove slices to a plate with paper towels to blot extra shortning, while others insist it makes the fried tomatos soggy. This is up to your personal prefference.
6. Lose yourself to the tomato-y goodness..........
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