Total Time
20mins
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

Ingredients Nutrition

Directions

  1. Slice stem-end of tomato, removing stem and making a smooth flat surface.
  2. Continue slicing, about 1/4" in diameter, or a bit less (you want these thick enough to taste the flavor of the tomato!).
  3. Mix together salt, pepper, cornmeal and flour till well blended.
  4. Salt tomatoes (from the salt shaker--isn't in the ingredients list, just salt to taste) and allow to set till the salt dissolves.
  5. 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.
  6. Heat shortening over medium high heat, till hot but not smoking.
  7. 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.
  8. Remove from skillet to paper towel covered platter. Serve Hot.
  9. Allow one tomato per person.
  10. For Vegetarian/Vegan do not use Lard because it is an animal product. Use a Vegetarian shortening.

Reviews

(1)
Most Helpful

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.

Lou July 19, 2007

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