Fried green tomatoes 1
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Self-rising flour |
| ¼ | cup | Cornmeal |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¾ | cup | Milk |
| Green tomatoes, 3 to 4; cut | ||
| Vegetable oil | ||
Directions
Recipe by: Fannie Flagg's Original Whistle Stop Cafe Cookbook Combine first 5 ingredients; mix until smooth. Add additional milk to thin, if necessary; batter should resemble pancake batter. Working in batches, dip tomato slices into batter, allowing excess batter to drip back into bowl. Fry in 2 inches hot oil (375°F) in a large heavy skillet until browned, turning once carefully with tongs. Transfer to a colander to drain. YIELD: 3 to 4 servings NOTES : To keep the cooked tomatoes from getting soggy before they are served, stand them up like wheels in the serving dish instead of
stacking them.
From: Dan Klepach