Prep 20 mins
Cook 10 mins
A Perfect comfort food to me! So many memories! ENJOY
- Cut the tomatoes into thick slices and sprinkle with the salt and pepper.
- Roll the tomato slices in the corn meal until both sides are covered.
- Heat the bacon drippings in a frying pan and add the tomatoes.
- Fry slowly until golden brown.
I love these, most people I know like to dip them in ranch dressing, I myself prefer to use a spicy Southwestern dressing. Also, I have noticed cornmeal is a lot better than flour to use, adds more flavour!
Okay, I am NOT telling how many of these I just ate for lunch :) This was my first time cooking fried green tomatoes, but it will definitely not be the last. These were out of this world. I just pulled up the garden this morning and still had beautiful green tomatoes on the plants, so I decided to try a fried green tomato recipe and am so glad I picked this one. It was so simple and I had all the ingredients on hand (simple everyday ingredients is important to me when cooking). I used white self rising cornmeal, but am eager to use yellow plain cornmeal. I added the salt and pepper to the cornmeal, then rolled the tomatoes in it. I know, Alton Brown says not to do this because you lose so much of the seasonings, but it worked for me with this recipe. These cooked up evenly and fairly quickly. Like one reviewer said, I loved the nuttiness, almost sweetness the cornmeal gives and then the tomato has a bit of a tang when you bite into it. I will definitely cook these again, but I will not wait till the end of the garden season! This goes into my more than 5* cookbook for simplicity and being good ol comfort food. Thanks for a keeper Rhonda O!