This recipe for Fried Green Tomatoes, by Trista Lynner, is from Cooking with Class,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 large tomatoes, cut in slices Kosher salt and pepper to taste 1 c. finely ground cornmeal 1 tsp. paprika 2 eggs Vegetable oil
Sprinkle tomato slices with salt and pepper, set aside. Combine cornmeal and paprika in shallow bowl. In a separate bowl beat eggs. Cover the bottom of skillet with 1/2" oil heat to a medium high heat. Coat tomato slices in egg then cornmeal. Fry 2 minutes on each side.
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