Fried Green Tomatoes
"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"
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 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
directions
- 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.
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Reviews
-
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.
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I'm an organic gardener--to say I'm middle-aged would be a stretch--I've been gardening for 52 years, mostly in the midwest. I still can most everything we eat. As my Dad used to say, "she'll can anything that'll hold still long enough"!! Sure saves time when company--or family--drop in.
I've been cooking all that time, too. I come from a large farm family (1 brother, 5 sisters) and have 2 sons and 4 daughters; AND 10 grandchildren.
Many of our family's memories involve food. All the important events are celebrated with a special menu; but as these things usually go, it's the disasters that make lasting memories! We'll be laughing at those long after the really impressive soirees have been forgotten. The women of our group have adopted a saying that "we don't name a dish till after it's cooked. Whatever it looks like, that's what it is!" Keeps the mood light, and even the novice cooks are more adventuresome, knowing that we don't take disasters seriously.
On the other side of the coin: years ago, I had a tea room/restaurant called The Market Fare, that was written up in the book THE BEST COUNTRY CAFES IN TEXAS, a gastronomique guidebook by Texas Geographic.
The women of our family can usually find our way around a kitchen!! For each of my children, as they left home, I created a cookbook of their favorite foods--still in use by them these many years later.
In nearly every culture, family and food go hand-in-hand in creating those special memories.
Man may be the HEAD of the home, but woman is its HEART!!
