Traditionally this southern side dish is fried in bacon fat. This version uses canola oil to cut back on the saturated fat. The goal with fried tomatoes is a crisp exterior and a soft exterior, the key to which is your frying technique. Getting them just perfect might take a little practice, but the end result is worth the effort.
Ingredients
- 4 firm green tomatoes
- 1 cup cornmeal
¼ tsp. salt
¼ tsp. pepper
- 3 Tbsp. canola oil
Instructions
- Wash the tomatoes, remove the stems, and slice each tomato into thick slices.
- Season the cornmeal with salt and pepper.
- Heat the oil in a skillet over medium-high. Dip the tomato slices into the cornmeal and fry until brown, turning once (1-2 minutes per side). Don't overcrowd the pan.
No additional notes for this recipe.
Score Breakdown
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