Fried Green Tomatoes
INGREDIENTS:
6 Large, firm green tomatoes
3 c Flour
1 c Corn meal
1 c Milk, or more
Salt
Pepper
Vegetable oil for frying
Small amount of bacon grease
Added to oil for flavoring.
(Optional)
6 Large, firm green tomatoes
3 c Flour
1 c Corn meal
1 c Milk, or more
Salt
Pepper
Vegetable oil for frying
Small amount of bacon grease
Added to oil for flavoring.
(Optional)
-MIKE'S KITCHEN-
This is a very simple recipe, but one guaranteed to make one think seriously about cutting tomatoes off the vine prematurely just to make these goodies.
To prepare batter: 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.
This is a very simple recipe, but one guaranteed to make one think seriously about cutting tomatoes off the vine prematurely just to make these goodies.
To prepare batter: 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.