Marie’s Fried Green Tomatoes (courtesy of Ray, her son)
As with all treasured family recipes, this has been passed down verbally, so the directions are both ‘too taste’ and ‘as needed’…
Extra fine white cornmeal mixed with some salt and pepper to taste.
Green tomatoes, sliced approximately 1/2-inch thick, but, if they’re really really green, slice them just a hair thinner.
Coat both sides of the tomato slices in the cornmeal and salt/pepper mixture. Warm up a skillet on medium heat on the stove and, using either a little butter, your favorite oil, or a mixture of both, fry the coated tomato slices for two to three minutes per side. Serve immediately.
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