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Fried Green Tomatoes
 

¾ c self-rising flour ¼ c cornmeal ¼ t salt ¼ t pepper ¾ c milk 3 to 4 green tomatoes, cut into ¼ inch slices vegetable oil 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, in a large heavy skillet until browned, turning once carefully with tongs. Transfer to a colander to drain. Serves 3 to 4. Note: Do not crowd the skillet, keep the slices in a single layer with plenty of space in between. If too many are put in the pan, the oil temperature will be lowered and the tomatoes will absorb the grease rather than being seared by it, making them soggy. It also helps to stand them up on end, like wheels, when draining.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.