Fried Green Tomatoes
August 5, 2009
Ingredients : 1/2 cup all pourpose flour—1 tablespoon corn meal—1/2 teaspoon salt for dip and 1 egg for the wash.
Select fresh and firm green tomatoes and slice in 1/4 inch slices. Dip slices in a wash of an egg that is well beaten and then dip in a flour, salt, and cornmeal mixture until well coated. Fry in a heavy skillet with canola oil and bacon fat until browned. Salt and pepper to taste.
As you will see in the pictures, I did try dipping the tomato in the flour mixture, then in the egg wash and then back in the flour mixture again. There was no difference in the way they fried up. It is just a lot of extra dipping.
This recipe is from my childhood as I watched my Grandma (Lula Bell Shultz) and then my Mom (Glenola Marie Shultz-Hooper) make the fried green tomatoes. I hope you all enjoy them. They can also be served with gravy.
