Fried Green Tomatoes
INGREDIENTS:
2 Large; firm green tomatoes
1 c Flour
1/3 c Corn meal
1/3 c Milk; or more
Salt
Pepper
Vegetable oil for frying
sm Amount of bacon grease
Added to oil for flavoring.
2 Large; firm green tomatoes
1 c Flour
1/3 c Corn meal
1/3 c Milk; or more
Salt
Pepper
Vegetable oil for frying
sm Amount of bacon grease
Added to oil for flavoring.
(Optional)
Mix flour, corn meal and milk in a large bowl.
Add salt and pepper to taste. Batter should be thick but workable. Too thin a batter will not stick to the tomatoes. Let rest for 10 -
15 minutes before using.
Meanwhile, slice tomatoes about 3/8" thick. Any size fruit will work, but the larger the tomato, the more spectacular will be the result. Coat tomatoes with the batter and fry in about 1/2 an inch of oil, until golden: 375 in an electric fryingpan, or at medium high heat in a large skillet. When tomatoes are done, stand them up on their edges to drain in a towel-lined pan so they will keep their crispness.
Delicious hot or room temperature.
*NOTE: 3/13/96. I cut this recipe down from serving 12 to serving 4. Also, this was not nearly enough milk, (I only had skim & Half & Half so mixed that & "half & half" with each other. The first mixture looked like the "pea-grained" flour, butter mix you want for pie dough.
Mix flour, corn meal and milk in a large bowl.
Add salt and pepper to taste. Batter should be thick but workable. Too thin a batter will not stick to the tomatoes. Let rest for 10 -
15 minutes before using.
Meanwhile, slice tomatoes about 3/8" thick. Any size fruit will work, but the larger the tomato, the more spectacular will be the result. Coat tomatoes with the batter and fry in about 1/2 an inch of oil, until golden: 375 in an electric fryingpan, or at medium high heat in a large skillet. When tomatoes are done, stand them up on their edges to drain in a towel-lined pan so they will keep their crispness.
Delicious hot or room temperature.
*NOTE: 3/13/96. I cut this recipe down from serving 12 to serving 4. Also, this was not nearly enough milk, (I only had skim & Half & Half so mixed that & "half & half" with each other. The first mixture looked like the "pea-grained" flour, butter mix you want for pie dough.