Fried Green Tomatoes

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This version features a crunchy, cornmeal coating (adapted from a recipe in The Southern Living Cookbook).
This version features a crunchy, cornmeal coating (adapted from a recipe in The Southern Living Cookbook. 

Ingredients:

6 large, firm green tomatoes 
salt and pepper to taste 
1 c. cornmeal 
bacon drippings or shortening 
rosemary (optional)
tomato wedges (optional) 


Cut tomatoes into 1/4-inch slices. Season with salt and pepper; dredge in cornmeal. Heat bacon drippings in a heavy skillet over medium heat; add tomatoes, and fry slowly until browned, turning once. Garnish with rosemary and tomato wedges, if desired. Yield: 6-8 servings. 

See the full article in the August 1996 issue.

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