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Fried Green Tomatoes

Margaret Moffette Lea Houston

By August 2002Comments

3 tablespoons of bacon-fat drippings
3 or 4 firm green tomatoes
1/4 cup flour
1 cup dry, fine bread crumbs
salt and pepper to taste
2 eggs, beaten

Heat bacon fat in a heavy frying pan over medium-high heat. Cut tomatoes into 1/2-inch thick slices. Combine flour, bread crumbs, salt, and pepper. In separate dish whisk eggs lightly until combined. Dip each tomato slice individually into the egg wash, covering completely before dredging both sides heavily in flour-and-bread-crumb mixture. Repeat until both sides of all tomato slices are completely coated. Place tomatoes in the heated pan and fry slowly over medium heat, turning until both sides are golden brown. Do not overcrowd pan. Fry tomatoes in batches if necessary. Drain tomatoes on paper towels and season to taste. Serves 4 to 6.

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