Fried green tomatoes are best when served
hot--straight out of the skillet, so be sure to time your planned
meal around this southern specialty!
Fried Green Tomatoes
- 2 pounds green tomatoes, cut into 1/4-inch
slices
- 1 1/2 cups white or yellow cornmeal
- Salt and pepper to taste
- Vegetable oil for frying
- Dredge tomato slices in cornmeal.
- Heat 1/4-inch-deep oil in a large heavy
skillet over medium heat; add tomato slices, a few at a time,
and fry about 2 minutes on each side or until lightly browned.
Drain on paper towels.
- Sprinkle with salt and pepper to taste
and serve immediately.
Makes 4 to 6 servings.
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