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
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.
