Prep 15 mins
Cook 5 mins
- Slice tomatoes about 1/4 inch thick, season with salt and pepper and then coat both sides with cornmeal.
- In a large skillet, heat enough bacon drippings to coat the bottom of the pan, and fry tomatoes until lightly browned on both sides.
- This recipe was from the back of Fannie Flagg's novel, "Fried Green Tomatoes at the Whistle Stop Cafe".
This recipe has been used in our family for many years. My problem now is that I have trouble finding green tomatoes! The recipe is very simple, but I salt and pepper the tomatoes a little and add a little white flour to the cornmeal. My mother would sprinkle a little sugar - white or brown - on the tomato after she turned them. When the sugar melts and is crusty the tomato is done.
This is exactly how I make them. I have taken to not using the bacon fat and using canola sometimes. My local vegetable market guy keeps green tomatoes most of the year so we can enjoy these just about anytime.
This one is truly WOW and goes with all my Indian meals as a wonderful, quick and inexpensive side dish !