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Fried Green Tomatoes Recipe

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This recipe for Fried Green Tomatoes, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Molly Myles Bundy
Added: Tuesday, October 7, 2008


green tomatoes (not too green - a pink blush is fine)

1 c. white cornmeal
1/4 c. self-rising flour

1/2 tsp. salt
1/4 tsp. freshly ground black pepper
fresh chives, minced (optional)

3/4 c. buttermilk
1 egg, lightly beaten (optional)

bacon grease, butter, oil or a mixture (for frying)


Wash and dry tomatoes. Slice 1/4 to 1/3 inch thick. Blot with paper towels.

In one bowl mix cornmeal, flour, salt, pepper and chives

In a second bowl mix buttermilk and egg.

Dip tomato slices in buttermilk, then in cornmeal mixture. Start in hot skillet, turn heat down and fry until brown on both sides. They burn easily, so watch carefully.

Garnish with cooked bacon pieces.

This is a dish that lends itself to variations, so play with it.

Ronnie Lundy, in her wonderful book, "Shuck Beans, Stack Cakes and Honest Fried Chicken", wrote that “fried tomatoes are just about the finest food known to man”. All her books are wonderful. One of the most gorgeous is In Praise of Tomatoes, which she did with John Stehling of Early Girl Eatery in Asheville, NC.




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