top of page

Fried Green Tomatoes

(by Aimee Lee Ball)


1 lb. firm green tomatoes, sliced 1/2 inch thick

salt

1/2 c. flour

1/2 c. cornmeal

2 eggs, beaten

1/2 c. vegetable oil

salt and pepper to taste

Place tomato slices on paper towels, sprinkle with salt, and let stand for 1/2 hour.

Pat dry.

Mix together flour and cornmeal.

Dip tomatoes in flour-cornmeal mixture, and shake off excess.

Dip in egg and then flour/cornmeal mixture again, shaking off excess.

Heat vegetable oil in a skillet over medium heat, and fry on both sides until golden brown.

Drain on paper towels, and sprinkle with salt and pepper.


(Read Water Baby, the story that accompanies this recipe.)

Recent Posts

See All

Mayta (Tomato) Gravy

(by Susan McNabb) 5 strips premium bacon 3 large heirloom tomatoes dash of salt honey to taste (approx. 3 T.) In a cast iron skillet over medium heat, cook bacon until crisp. Remove and blot bacon str

Chicken Paprikash

(by Stephanie Chambers) (adapted from The Daring Gourmet) 2 T. pork lard or butter 3 lb. chicken pieces, bone-in and skin-on 2 medium yellow onions, very finely chopped 2 cloves garlic, finely minced

Crabmeat Dip

(by Elizabeth Anderson) 2 packages (8 oz. each) cream cheese, at room temperature 2 c. grated cheddar cheese, plus additional for topping 2 cans (6 oz. each) crabmeat 2 T. Worcestershire sauce 1 t. on

bottom of page