ARKANSAS FRIED GREEN TOMATOES
I forget sometimes people don't know what I mean by 'pic or pix',
but I think most of you do.
Contest was held in June of 2008
Featured Pinch Tips Video
- 5 medium
- very green tomatoes, with skin
- 1 c
- peanut oil, or a mixture of oil and bacon dripping
- 2 large
- 3/4 c
- all purpose flour
- 3/4 c
- yellow cornmeal
- add salt and pepper, to taste
1Remove the stems of the tomatoes then using a serrated knife, slice crosswise into slices about 1/4-inch inch thick.Break the eggs into a shallow bowl and season with salt and pepper.
Set aside.Combine the cornmeal and flour in a second shallow bowl and season with salt and pepper.
Season sliced tomatoes a few at a time with salt and pepper.
Heat the oil in a skillet over medium heat.
When it is hot but not smoking, dip the slices of tomato one at a time in the beaten eggs, letting the excess drain back into the bowl, roll them quickly in the breading, gently shake off the excess, slip them into the hot pan.
Fry the tomato slices until they are golden on the bottom, about 2 to 3 minutes, then gently turn them with a spatula and continue cooking until both sides are golden.
Drain them briefly on paper towels and eat at once!