Fried green tomatoes

Here's three recipes take the one that suits your taste, we prefer using lard instead of oil, butter or margarine - that's up to you - Enjoy!

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SOUTHERN FRIED GREEN TOMATOES

INGREDIENTS:

1 Lb Green Tomatoes (about 4)
1/2 Cup Cornmeal.
1/4 Cup All-purpose Flour.
1/4 Tsp Onion Salt.
1/8 Tsp Pepper.
1 Lg Egg (lightly beaten)
2 Tbs Milk.
Cooking Oil as needed.

INSTRUCTIONS:

Slice tomatoes into 1/4 inch thick slices.

In a pie plate or baking dish, combine cornmeal, flour, onion salt and pepper.

In a small mixing bowl combine egg and milk.

Dip tomato slices into egg mixture, then coat both sides of each tomato slice with cornmeal mixture.

In a large heavy skillet, heat cooking oil (1/4 inch deep) over medium-high heat.

Fry tomato slices in a single layer about 2 minutes on each side or until golden brown.

Drain on paper towels.

Keep fried slices warm in a 300 oven until ready to serve.

ENJOY: j

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FRIED GREEN TOMATOES

INGREDIENTS:

1/4 Cup All Purpose Flour.
1 Tbs Granulated Sugar.
1/2 Tsp Salt.
1/4 Tsp Pepper.
4 Med Green Tomatoes (sliced 1/2 inch thick).
2 Tbs Butter/Margarine.

INSTRUCTIONS:

Mix flour, sugar, salt and pepper on a plate.

Melt 1 Tbs butter/margarine in a large skillet over medium heat.

Dredge tomato slices in the flour mixture.

Place tomatoes into the skillet in a single layer.

Cook until lightly browned on both sides and just tender, remove to a serving platter.

Repeat until all of the tomatoes are cooked.

ENJOY: j

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SOUTHERN FRIED OKRA AND GREEN TOMATOES

INGREDIENTS:

1 Lb *Small Okra Pods.
2 Med Green Tomatoes (rinsed in cool water)
3+ Cups Corn Meal.
Lard or Oil as needed.
Salt and Pepper to taste.

* To prepare okra for cooking - cut off stems (but not the stem ends of the pods) scrub well in cool water, pat dry, leave whole until needed, then cut as required for the recipe.

INSTRUCTIONS:

Cut off okra stem ends and tips, then slice okra pods into about 1/2 inch chunks, set aside.

Slice the tomatoes 1/4 inch thick, set aside.

Heat the lard/oil in a deep-sided cast iron skillet, must be about 1/4 inch deep and HOT!.

Meanwhile place the okra into a colander, rinse and drain leaving it slightly moist.

Mix the cornmeal, salt and pepper together in a bowl.

Dump the okra and tomatoes into the bowl with the cornmeal and mix until well coated with mixture.

Fry the coated okra and tomatoes in the hot oil, cook and stir until Golden Brown and Crispy.

ENJOY! j