Fried Green Tomatoes

By Becky Jo

Ingredients

• A little flour (self rising or plain, doesn’t matter)
• corn meal
• season all
• green tomatoes
• oil for frying
• a little milk for dredging.

Details

Adapted from southernplate.com

Preparation

Step 1

Slice your tomatoes kind of thick.

I used about a cup and a half of corn meal. This isn’t one of those things that has to be precise but I’m estimating for those of you who really want measurements.

Add a little flour to it. This will act as sort of a “glue” to help hold it all together. I used a really large spoon although it looks normal sized in the pick. This was about four tablespoons of flour.

Add enough season all to color your mixture.I used about two tablespoons. I know it seems like a lot but ….well just do it. If you don’t have season all you can season your meal by adding salt and pepper.

Dip both sides of each slice into milk.

Then dip into your meal mixture. Press down and coat both sides well.

I used regular vegetable oil. You want it to come up about half way or so on the slices. Make sure you heat your oil well before you add the tomatoes. The key to having things that aren’t “greasy” is to heat the oil really well. That way, when you drop your food into it, the food is seared right off and then cooks from there. If your oil isn’t hot enough to do that, you basically end up soaking your breading in oil for a few minutes and it gets soggy and blah.

My oil is just colored by the cornmeal in it at this point. It was clear to begin with. Brown each side well. I cook these on medium to medium high heat. Try not to turn them but once or twice as the coating is somewhat delicate and you don’t want that to come off.

Drain your tomatoes on a paper towel lined plate. I even take another paper towel and blot the tops or turn them over onto it. Then you’re ready to go! These are delicious! They have a twang to them that ripened tomatoes don’t have.