FRIED GREEN TOMATOES (SALLYE)
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- 4 to 6 medium
- green tomatoes
- 1 or 2 c
- 1 Tbsp
- 1 Tbsp
- 8-12 slice
- 1 small
- can evaporated milk (not sweetened)
- all purpose flour as needed to make roux
- 1 to 2 c
- water mixed with evaporated milk
Cut firm green tomatoes horizontally into 1/8" thick slices (each tomato will yield about 4 slices) and set aside
Leave pan with grease intact on medium high heat
Transfer tomato slices in batches to ziplock bag, vigorously shake to fully coat each tomato slice.
Note: you will probably have to prepare more than one batch unless your skillet is awfully large
Remove to cooling rack.
Continue cooking batches until all tomatoes are cooked.
Arrange tomatoes on serving platter.
Add 1 small can evaporated milk diluted with 1 to 2 cups water to roux, cook stirring constantly until mixture thickens.
Pour gravy over tomatoes and garnish with bacon slices.