Fried Green Tomatoes
Run out to the garden or your Topsy Turvey or the local farmers’ market and collect 4-6 firm green tomatoes. Wash’em up and slice into ½ inch thick slices.
In a shallow dish, place ½ cup all-purpose flour and ¼ to ½ cup corn meal. Meanwhile, heat vegetable oil in a heavy iron skillet. I use peanut oil, but others will do.
Dredge tomato slices in flour mixture and place in hot oil and fry until brown on both sides. Remove and place on paper towels to drain excess oil. Salt and Pepper to taste.
These fried green tomatoes are perfect just the way they are. Nothing else is needed, unless you want to stack them between 2 slices of bread and make a sandwich. However, some folks like to make sawmill gravy to put on top and I got nothing against a little sawmill gravy.
To make gravy, add a cup of whole milk to the leftover brown bits and oil and other contents of the skillet after frying the tomatoes and stir to make gravy, adding more flour or left-over flour mixture to thicken. Salt and pepper to taste. A little bacon pieces and/or grease doesn’t hurt either. Pour gravy over tomatoes and get out of the way!
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