5 green tomatoes, sliced 1 cup cornmeal 1/2 cup vegetable oil salt and pepper to taste Wash and dry each tomato slice. Sprinkle cornmeal on a piece of wax paper or a large flat surface. Dip each tomato slice into the cornmeal and pat gently until cornmeal covers the surface; turn slice over and coat the other side. Heat the oil in a large frying pan over medium heat. Add tomato slices, and fry for 2 to 3 minutes on each side, until golden brown. Season with salt and pepper to taste. Serve hot.
good way to do fried green tomatoes: instead of slicing them into circles, dice em. then its easier to cook...you dont have to flip em and re-flip and flip again, you just stir. thats how my gramma makes em. they cook perfect everytime, too! just a thought
I put the sliced tomatoes in buttermilk overnight and use 1/2 flour and 1/2 cornmeal. The breading will stick better if you let the tomatoes sit awhile in the refrigeator. Serve with creamy horseradish sauce.
