“The food in the South is as important as food anywhere because it defines a person’s culture.”

For the Fried Green Tomatoes we use a recipe from The Fannie Farmer Cookbook.


  • 1 C cornmeal
  • 5 medium green tomatoes, in 1/4-3/8″ slices
  • 1/2 vegetable oil or bacon fat
  • Salt and freshly ground pepper
  • 6 sprigs cilantro or chinese parsley (optional)

Sprinkle cornmeal on a piece of wax paper or a large flat plate.
Dip each tomato slice into cornmeal and pat gently until cornmeal covers the surface;
turn slice over and coat the other side.
Heat the oil in a large skillet over medium heat.
Add tomato slices and fry in one layer, without crowding, for 2-3 minutes on each side, until golden brown.
Season with salt and pepper to taste.
Serve hot, garnished with sprigs of cilantro

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