Fried Green Tomatoes

4 to 6 firm green tomatoes - sliced 1/4 inch thick

salt and pepper

flour for dredging

2 eggs beaten, seasoned with salt and pepper

Corn meal or bread crumbs, seasoned with salt and pepper

Bacon drippings or vegetable oil for frying

Coat the tomato slices lightly with the flour.  Then dip into the drench of beaten eggs. Allow eggs to drip away somewhat and then place into the dredge of corn meal or bread crumbs.

Carefully place into frying pan and brown on both sides.

Cook's Note:  To be authentically Southern these should be fried in a cast iron frying pan in bacon dripping.  You should also use stone-ground plain yellow corn meal for the final dredge.

from the Southern Kitchen of
Rose Abrams