Fried Green Tomatoes
Beans, Greens and Sweet Georgia Peaches
Fried Green Tomatoes
Beans, Greens and Sweet Georgia Peaches
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4 to 6 very green tomatoes sugar salt and black pepper in a peppermill 2 large eggs, lightly beaten in a shallow bowl 1 cup fine ground white cornmeal 1 cup bacon drippings or a mixture of vegetable oil and drippings Directions: Preheat the oven to 150°F, and have ready a wire rack fitted on a cookie sheet. Cut out the stems of the tomatoes and cut them crosswise into slices at least 3/8 inch thick. Don't peel them. Sprinkle them very lightly with sugar and salt, and lay them flat in one layer on a platter or cookie sheet for at least half an hour. Meanwhile, break the eggs into a shallow bowl and beat them lightly, spread the cornmeal on a dinner plate, and have both bowl and plate ready by the stove. Wipe the tomatoes thoroughly with a cotton kitchen towel or paper towels. There should be no sugar remaining on them at all. Season them lightly with salt and a few grindings of pepper. Put the fat into a well seasoned iron (or nonstick) skillet and turn on the fire to medium. 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 and slip them into the pan. Fry the tomato slices until they are golden on the bottom, about 3 minutes, then gently turn them with a spatula and continue cooking until both sides are golden. Drain them briefly on butcher paper or paper towels, then transfer them to a wire rack in the oven while you cook the next batch. Repeat until all the slices are fried. The tomatoes cannot be reheated and must be served at once. Note: Peanut oil can be used instead although the flavor will not be the same. The sugar is not intended to add sweetness but to help remove the bitterness that some green tomatoes have. Use a very light sprinkling and wipe it thoroughly from the slices before breading them. Serves 6. |