I have had a wicked case of the summer lazies. My blog and my housework (and my figure!) all show the tell-tale signs of lazy neglect. I do so apologize. I think you'll forgive me after you make this recipe, though. Or, if you also have the summer lazies, bring me some green tomatoes and I will make this for you.
If you MUST, you can make these with butter instead of bacon grease. They will still be good, but not nearly AS good. Fry the bacon and eat BLTs for lunch all week with real summertime red ripe tomatoes from the farmer's market.
2 large green tomatoes, with no hint of red
bacon grease, reserved from frying 1 lb of bacon (about 1/2-3/4 cup)
3/4 cup flour
3/4 cup milk
3/4 cup cornmeal
salt and pepper to taste
Core each tomato and slice into 1/4 inch thick slices. Throw away the very top and very bottom slice (the ones with skin on one side, the coating won't stick to it).
Heat 1/2 of the bacon grease in a large skillet over medium heat.
Put the flour, milk, and cornmeal in separate bowls near the skillet. Once the fat is hot, dip each slice of tomato first in flour, then in milk, and finally in cornmeal and place GENTLY in skillet. I say gently because I forgot this last time and got a big nasty bacon grease burn on my finger as punishment.
Repeat the coating process and place slices in skillet until it is full. Fry the first batch about 3 minutes per side until the coating is browned and crispy. Remove from skillet and place tomatoes on a paper towel lined plate.
Add the remaining bacon fat to skillet and let heat up. Repeat coating process with remaining tomato slices and fry as above.
Salt and pepper the fried green tomatoes at will. They are great with a little hot sauce and eat any leftovers cold on a sandwich of wheat bread with some mayo the next day.
If you MUST, you can make these with butter instead of bacon grease. They will still be good, but not nearly AS good. Fry the bacon and eat BLTs for lunch all week with real summertime red ripe tomatoes from the farmer's market.
2 large green tomatoes, with no hint of red
bacon grease, reserved from frying 1 lb of bacon (about 1/2-3/4 cup)
3/4 cup flour
3/4 cup milk
3/4 cup cornmeal
salt and pepper to taste
Core each tomato and slice into 1/4 inch thick slices. Throw away the very top and very bottom slice (the ones with skin on one side, the coating won't stick to it).
Heat 1/2 of the bacon grease in a large skillet over medium heat.
Put the flour, milk, and cornmeal in separate bowls near the skillet. Once the fat is hot, dip each slice of tomato first in flour, then in milk, and finally in cornmeal and place GENTLY in skillet. I say gently because I forgot this last time and got a big nasty bacon grease burn on my finger as punishment.
Repeat the coating process and place slices in skillet until it is full. Fry the first batch about 3 minutes per side until the coating is browned and crispy. Remove from skillet and place tomatoes on a paper towel lined plate.
Salt and pepper the fried green tomatoes at will. They are great with a little hot sauce and eat any leftovers cold on a sandwich of wheat bread with some mayo the next day.
2 comments:
Have you ever had fried green tomatoes, goat cheese, and thick slab bacon on a croissant? To die for!!!
A croissant, really? I wouldn't think that would be sturdy enough to stand up to the tomato :) Sounds yummy, though!
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