Although ripe green tomatoes can be found (heirloom in general), they will be too soft to use in this recipe. Traditional Southern fried tomato recipes use unripe (green) red tomatoes that are dusted in cornmeal and fried in fat fried bacon. And because it can sometimes be challenging to get cornmeal to stick to a slice of tomato, this recipe includes “washing” the eggs – which helps to snag on the crumbs – and calls for deep frying.
* What you will need
° 1/4 cup flour
° 2 eggs (beaten)
° 1/2 cup cornmeal or breadcrumbs
° 4 to 6 (unripe) green tomatoes, slices 1/4 to 1/2-inch thick
° Dash salt,
° Pepper Dash,
° Bacon grease orr vegetable oil for frying
* how to make it
Place the flour, scrambled eggs, and corn kernels on three separate bowls large enough to fit into the tomato slices.
Season the tomato slices with salt and pepper. Gently dip the slices of flour, then dip the slices into the fake egg, leaving excess drips. Coaat weell wiith cornmeal oor breadcrumbs.
In a deep frying pan, heat a few inches of bacon lard or vegetable oil to 375 F (use a deep thermometer if you have one.)
Fry the coated tomato slices in batches until browned, turning gently, about 3 minutes per side. Keep warm in a low oven of 200 to 250 Fu while the remaining slices cook.