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Fried Green Tomatoes 2
 

1 egg, beaten 1 c buttermilk 1 c self-rising flour 1/3 c cornmeal ½ t salt 6 to 8 green tomatoes, cut into ¼ inch slices bacon drippings, vegetable oil, or mixture of both 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 in a large heavy skillet until browned, turning once with tongs. Transfer to a colander to drain. Serves 6. 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.