Categories: Side Dish

Ingredients

• 6 hard green tomatoes, each measuring 2 to 2 1/2 inches across
• 1 extra-large egg
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup fine dry breadcrumb
• 1/2 cup unsifted all-purpose flour
• 1/2 cup unsifted stone-ground yellow cornmeal
• 1/4 cup vegetable oil (plus 2 tablespoons bacon drippings or 6 tablespoons vegetable oil)

Directions

1. Without coring or peeling the tomatoes, slice them 3/8 inch thick, discard the end pieces and spread the slices on paper toweling while you proceed with the recipe.

2. Whisk the egg until frothy in a small bowl with 1/2 teaspoon each of salt and pepper; set aside.

3. Combine the bread crumbs with another 1/4 teaspoon each salt and pepper in a pie pan and set aside.

4. Next, combine the flour, cornmeal, and remaining salt and pepper in a second pie pan and set aside also.

5. Dredge each tomato slice in the flour-cornmeal mixture, then dip into the egg mixture, then coat with the bread crumbs, shaking off the excess.

6. Air-dry the breaded slices on a wire rack for 15-20 minutes (this helps the breading stick to the tomatoes).

7. Place the oil and bacon drippings in a large heavy iron skillet and set it over medium-high heat for about 2 minutes.

8. When a cube of bread sizzles when dropped into the hot oil, begin frying the green tomatoes, allowing 1 to 1 1/2 minutes for each side to brown.

9. As the tomatoes brown, lift to paper toweling to drain.

10. Serve hot.

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