Yield: 6 servings
|1 cup||Self-rising flour|
|Green tomatoes, 6 to 8; cut|
|Bacon drippings, or vegetabl|
Recipe by: Fannie Flagg's Original Whistle Stop Cafe Cookbook Mix egg and buttermilk in a shallow dish. Mix flour, cornmeal, and salt in a shallow dish. Working in batches, dip tomato slices into egg mixture, allowing excess to drip back into dish. Coat with flour mixture. Fry in hot bacon drippings (375°F) in a large heavy skillet until browned, turning once with tongs. Transfer to a colander to drain.
YIELD: 6 servings
NOTES : Don't crowd the skillet when frying green tomatoes. Keep them in a
single layer, with plenty of space in between slices. If too many
are put in the pan, the oil temperature will be lowered and the food will absorb the grease rather than be seared by it, resulting
in soggy tomatoes.
from my kitchen to------------------------------->yours..... Dan Klepach