From the Chef’s Corner
3 large green tomatoes, sliced
½ cup unsifted self-rising flour
¾ cup self rising cornmeal
salt and pepper to taste
3 Tbsp. bacon grease
1. Cut tomoatoes into 3/8 inch thick slices. In medium bowl, mix flour and cornmeal with salt and pepper. Coat tomatoes with mixture and let sit for 15 minutes on wax paper.
2. In heavy skillet, heat ½ inch oil and the bacon grease over medium to high heat. Lightly coat tomatoes with flour, cornmeal mixture, brown on both sides, 3 minutes in all. Serve hot. Absolutely delicious! I can make a meal of just the fried tomatoes.