Fried Green Tomatoes

We have several green tomatoes nearly the size of softballs. We will be supping on fried green tomatoes in a few days. If you have never had a fried green tomato I promise you it is one of those southern delicacies that is a sin to miss out on in the summer time.

Fried Green Tomatoes

Choose large green tomatoes.

Wash and slice 1/4 inch thick, leaving on the skin.

Lay out on a baking sheet and salt and pepper both sides.

Coat them in flour or equal parts flour and cornmeal.

Shake off the excess.

Fry them until golden brown in a frying pan with a tiny amount of oil. Keep the heat medium-low so as they don't scorch and turn black. You will have to add more oil to the pan as you cook. Remember don't over do the oil. They don't need to float or swim in it. You just want them to sizzle.

Some people batter them and then fry. I do not. It is not the way my grandmother taught me. I prefer the light dredging in flour only.

Updated - Cabbage and green tomatoes.