| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Tomatoes | 4 | Servings | |
INGREDIENTS
| 2 | Large; firm green tomatoes | |
| 1 | c | Flour |
| 1/3 | c | Corn meal |
| 1/3 | c | Milk; or more |
| Salt | ||
| Pepper | ||
| Vegetable oil for frying | ||
| sm | Amount of bacon grease | |
| Added to oil for flavoring. |
INSTRUCTIONS
(Optional) Mix flour, corn meal and milk in a large bowl. Add salt and pepper to taste. Batter should be thick but workable. Too thin a batter will not stick to the tomatoes. Let rest for 10 - 15 minutes before using. Meanwhile, slice tomatoes about 3/8" thick. Any size fruit will work, but the larger the tomato, the more spectacular will be the result. Coat tomatoes with the batter and fry in about 1/2 an inch of oil, until golden: 375 in an electric fryingpan, or at medium high heat in a large skillet. When tomatoes are done, stand them up on their edges to drain in a towel-lined pan so they will keep their crispness. Delicious hot or room temperature. *NOTE: 3/13/96. I cut this recipe down from serving 12 to serving 4. Also, this was not nearly enough milk, (I only had skim & Half & Half so mixed that & "half & half" with each other. The first mixture looked like the "pea-grained" flour, butter mix you want for pie dough. By the time I got finished adding milk for a nice thick batter, I used 1 cup If you like green tomatoes, & I do, I think you will like this recipe. Freddie Johnson mdtf77a Posted to MC-Recipe Digest V1 #1057 by enialle <ohwell@greenheart.com> on Januday,, ary 29, 1998
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