-
1
Heat 1/8 cup oil in a large skillet over medium high heat.
-
2
Season corn meal with about 1 teaspoon of salt and a couple teaspoons of pepper.
-
3
Stir well to incorporate.
-
4
Lay sliced green tomatoes on counter and season one side of each tomato with a sprinkle of salt and pepper.
-
5
Place one slice at a time in the seasoned corn meal and coat each side until fully covered.
-
6
Only the sides of the tomatoes slices shouldnt be fully coated.
-
7
Place several slices of coated tomatoes into the skillet with the heated oil.
-
8
Place only enough tomatoes to cover the bottom of skillet.
-
9
Do not stack tomatoes on each other.
-
10
Save the remaining tomatoes for another batch of frying.
-
11
After about 5 or 6 minutes, flip each tomato over and pour another 1/8 cup oil into the skillet (Only add more oil if the first side of frying soaks up most of the oil.
-
12
If pan still has a lot of oil, dont add more oil.)
-
13
After frying the other side of the tomatoes for 5 or 6 minutes, remove tomatoes and transfer to a dish lined with a few paper towels to soak up any excess oil.
-
14
Continue frying until all tomatoes are cooked!
-
15
Enjoy!
