“Fried green tomatoes are a part of Southern food culture. The slight sour flavor combines well with a crunchy coating. They are often served in Southern restaurants as a side or a topping for sandwiches and burgers. Cooked right, they are hard to pass up.”
4 -6 mediumgreen tomatoes
2 cupsall-purpose flour
chef paul prudhomme’s Vegetable Magic seasoning
6 tablespoonsbacon grease
Slice the tomatoes 1/4 to 1/2 inch thick.Sprinkle salt, pepper, and vegetable magic on both sides of each slice (to taste). Set aside.
Place the flour and cornmeal in separate shallow dishes for dredging.
In a medium bowl, combine the milk and eggs, beating until thoroughly mixed.
Place the bacon grease in a large skillet and heat to medium-medium high.
When the skillet is hot, dust each tomato slice with flour, then dip into the milk-egg mixture, and then into the cornmeal. Fry some of the battered tomato slices for about 3 minutes, or until golden brown on the bottom. Gently turn and fry the other side for 3 minutes.
Remove from pan and let drain on paper towels.
Repeat with the remaining tomato slices.
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