Note: The green tomatoes referred to in this recipe are unripened red tomatoes, not one of the tomato varieties that are naturally green when ripe. Many people use tomatoes that are completely green. I prefer to use tomatoes that have just started to turn color because they are a little less tart. However, keep in mind that the riper the tomato, the softer it will get when fried so you want them when still mostly green.more
3 to 4
green tomatoes, cut into approximately ⅜-inch slices
cup all-purpose flour
Vegetable oil, butter or bacon grease for frying
Salt and pepper to taste
Heat enough oil to cover the bottom of a large skillet over medium-high heat. Mix together the flour and cornmeal. Dredge the tomato slices in the flour mixture to coat both sides; shake off excess. Place in hot pan and brown quickly until slightly softened but not mushy, about 2 minutes per side. Adjust heat as needed. Add more oil as needed between batches. Place briefly on paper towels to remove excess oil, then on a large platter in a single layer. Sprinkle with salt and pepper. Serve immediately.