Ingredients
The following ingredients have 4 Servings
- Bacon grease
- Vegetable oil
- 1 large egg – beaten
- ½ cup milk
- 1 tbs white vinegar
- ½ cup all purpose flour – divided
- ½ cup cornmeal
- 1 tsp salt
- 1 tsp pepper
- 3 Hard green tomatoes (no red and a very firm feel sliced in ¼ inch slices – discard the ends.)
- Kosher salt to taste
- Garnish – fresh parmesan
- Dip – ranch dressing dip
Instruction
- Fill the bottom of a cast iron skillet with about ¼ inch of bacon grease and then mix in the vegetable oil to equal ¼ inch. Set stove top just below medium and allow the grease to become hot. If you use a thermometer – 350 degrees. If you splash a drop of water into the pan, you will know the grease is hot when it begins to sputter loudly as you drop the water in. While the oil heats complete steps 2-5.
- Rinse off and then slice your tomato in ¼ inch slices and set aside
- Place ¼ cup flour in a dish large enough for a tomato slice and set aside(I use a cereal bowl size bowl for each of these).
- Mix egg, milk and vinegar together in a separate bowl (large enough for a tomato slice) and set aside.
- Mix ¼ cup flour, cornmeal, salt and pepper together in a bowl. Set these bowls up in a row on your cabinet as follows: flour only, egg mix, flour/cornmeal mix
- When oil is ready, first coat both sides of a slice of tomato in the plain flour, then dredge in the egg mix coating both sides well, then dip into the corn meal/flour mix – coating both sides well. Then place into the hot oil. Do not move the slices around – allow to fry for 2-3 minutes per side. Remove to a paper towel lined plate and apply salt/pepper to taste. You can cook more than once slice at a time – but do not crowd and do not allow the slices to touch while cooking. Turn very gently so as not to disturb the coating.
- Drain on a paper towel and allow to cool slightly before serving. Garnish with freshly grated parmesan. Dip in Ranch dressing dip.
