Prep 10 mins
Cook 10 mins
I grew up on this dish!! Mom fried them in lard in her huge cast iron skillet. They are delicious hot off the stove, used as a side dish with pinto beans 'n' ham, and cornbread. Yummm.... This recipe serves 4
- 4 large round green tomatoes
- 1 cup flour
- 1 cup yellow cornmeal
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 tablespoons lard or 3 tablespoons Crisco shortening
- Slice stem-end of tomato, removing stem and making a smooth flat surface.
- Continue slicing, about 1/4" in diameter, or a bit less (you want these thick enough to taste the flavor of the tomato!).
- Mix together salt, pepper, cornmeal and flour till well blended.
- Salt tomatoes (from the salt shaker--isn't in the ingredients list, just salt to taste) and allow to set till the salt dissolves.
- Dip each slice in flour/cornmeal mixture, on both sides, and set aside on dry paper towel till coating begins to look a bit damp.
- Heat shortening over medium high heat, till hot but not smoking.
- Dip again in the mixture, and place in hot shortening, quickly browning on one side, then turning to brown on other--about 1-2 minutes per side.
- Remove from skillet to paper towel covered platter. Serve Hot.
- Allow one tomato per person.
- For Vegetarian/Vegan do not use Lard because it is an animal product. Use a Vegetarian shortening.
My granny made this exactly like this, and I have an elderly friend who used to fix them this way also. Great, great dish. Love em. and my dh is in 7th heaven when he has a big dish of these.