Fried green tomatoes 1

Yield: 3 servings

Measure 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

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

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