Fried Green Tomatoes

1. 1

   Without coring or peeling the tomatoes, slice them 3/8 inch thick, discard the end pieces and spread the slices on paper toweling while you proceed with the recipe.

2. 2

   Whisk the egg until frothy in a small bowl with 1/2 teaspoon each of salt and pepper; set aside.

3. 3

   Combine the bread crumbs with another 1/4 teaspoon each salt and pepper in a pie pan and set aside.

4. 4

   Next, combine the flour, cornmeal, and remaining salt and pepper in a second pie pan and set aside also.

5. 5

   Dredge each tomato slice in the flour-cornmeal mixture, then dip into the egg mixture, then coat with the bread crumbs, shaking off the excess.

6. 6

   Air-dry the breaded slices on a wire rack for 15-20 minutes (this helps the breading stick to the tomatoes).

7. 7

   Place the oil and bacon drippings in a large heavy iron skillet and set it over medium-high heat for about 2 minutes.

8. 8

   When a cube of bread sizzles when dropped into the hot oil, begin frying the green tomatoes, allowing 1 to 1 1/2 minutes for each side to brown.

9. 9

   As the tomatoes brown, lift to paper toweling to drain.

10. 10

    Serve hot.

No additional tips available.