Some recipes, like fried green tomatoes, are best enjoyed in the heat of summer. Below is my family’s recipe for the classic Southern summer staple.
4 firm green tomatoes
⅔ cup cornmeal
⅔ cup flour
Salt and pepper
Oil (I use canola and bacon drippings)
Combine cornmeal, flour, salt and pepper. Place a cast iron skillet over medium-high heat and pour in enough oil to thoroughly coat. Slice tomatoes ¼-inch thick and dredge in cornmeal mixture. Shake off excess meal. Add tomatoes to the hot skillet in a single layer and fry each side until golden brown.
Enjoy them piping hot!