Fried Green Tomatoes
By Fran Phillips
Slice tomatoes about 1/3 inch thick. Dredge slices in flour (or
flour-cornmeal) mixture. Fry on each side in hot oil (about 2T.
) until golden brown, add more oil as needed.
4 large under ripe or green tomatoes
1/2c flour (or 1/4c flour and 1/ 4c cornmeal blended)
oil for frying
Drain on a paper towel. Season with salt and pepper to taste.
Serve while hot!
Variation: After removing the last slice from the pan, pour off
most of the remaining oil. Quickly scramble eggs in the same
pan to serve with the fried tomatoes for breakfast. Delicious!