FRIED GREEN TOMATOES

     Hello-how many people like fried green tomatoes? I don't know of many Southerners who wont try them at least once. Most all Southern women have their favorite recipe and all are different. From the time we first planted the small tomatoes until first bloom, I couldn't wait for the  tomatoes to get big enough to sneak into the garden, pick one and fry it up before Ruby came home from work. I had to make sure that all the dishes were cleaned before she came in or she would want to know why I didn't cook all the supper. What she didn't know is that her food always tasted better than mine. My daughter likes her tomatoes fried all cut  together like okra and added a chopped onion. Even sometimes adding a few potatoes, squash or even okra. This reason is because her grandmother did it this way when the garden picking's were getting scarce toward the end of the season. Granny Ruby would wrap tomatoes in newspaper and store them in a box under her spare bed just before the first frost and keep them in the winter time. When ever she needed one, she would just place it in the sun and the next day-behold it was ripe. Either way, if you fry them individually or together, they make a tasty side dish with pinto beans, creamed potatoes, and cornbread. How about with pork chops and applesauce and steamed carrots. Or maybe with a slice of ham, potato salad, and baked beans. Hum mm-my mouth is watering already. Let's get started learning how.

5 or 6 hard green tomatoes about 2 to 2 1/2 inches in diameter
1 large egg slightly beaten
1 tsp salt
1 tsp black pepper
1/2 cup flour
1/4 cup cornmeal
6 to 8 tbsp cooking oil for frying (bacon drippings are great)

1. Wash tomatoes and slice them about 3/8 inch thick and discard the end pieces. Spread on paper towel to dry.
2. Add the salt and pepper to  beaten egg.
3. Place oil in a large heavy iron skillet and set over moderately high heat for about 2 minutes.
4. Dip each slice in egg mixture then dredge in flour and cornmeal mixture and place in hot oil. Allow 1 to 1 1/2 minutes per side to brown. Remove from pan and drain on paper towel.
5. Serve as a vegetable side dish or as an appetizer with ranch dressing.

 With all the fresh vegetables coming into stores now, you can find these tomatoes just about any time of the year. Make sure none of the tomatoes are starting to turn red as they are not as firm as the total green ones.When I serve these, I never have any left so I just go ahead and make two batches at once and call all my children. I usually have a house full because they call all their friends. Happy eating.