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Epicurious

Fried Green Tomatoes

Quite frequently I walk the dining room with a plate piled high with this wonderful fried fruit. The guests seem to enjoy this extra treat. My grandmother always used cornmeal, but I prefer flour.

Recipe information

  • Yield

    serves 6

Ingredients

3 or 4 large, firm green tomatoes
Salt
2 cups self-rising flour or cornmeal
1 to 2 teaspoons pepper
Vegetable oil for frying

Preparation

  1. Slice tomatoes to desired thickness (I prefer mine thin). Lay out on a pan and sprinkle with salt. Place in a colander and allow time for salt to pull the water out of tomatoes. Mix flour with pepper. Coat tomatoes with flour mixture and deep-fry until golden brown.

Paula Deen's Kitchen Classics
TagsSouthernAmericanTomatoVegetableStarterSideDinnerDairy FreeNut FreeVegetarianVeganDeep FryCookbooks
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