Fried Green Tomatoes From Loren Martin
Good flavour but I think 1/2 inch slices was to thick. Will cut them in 1/4 inch slices next time.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetables
cyberealm
fry
fall
tomatoes
side dish
savory
savoryside
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 3/4 c water
- 1 tb salt
- 1/4 c butter or margarine
- 2 lb green tomatoes
- 4 ea eggs
- 1 1/4 c corn meal
- 1/4 c minced chives
- 1/4 ts pepper fresh ground
- Carbohydrate 45.4099877114442 g
- Cholesterol 721.426666666667 mg
- Fat 34.8406929168231 g
- Fiber 7.0692602755233 g
- Protein 28.1618239588589 g
- Saturated Fat 10.7590820833804 g
- Serving Size 1 1 Serving (409g)
- Sodium 261.903625002112 mg
- Sugar 38.3407274359209 g
- Trans Fat 3.74990125000672 g
- Calories 596 calories
Slice the tomatoes 1/2 inch thick, but do not peel or core. Drain well between several thicknesses of paper toweling until most of the moisture of the tomatoes is absorbed. While the tomatoes are draining, make a batter by beating the eggs until light, then mixing in the corn meal, water, minced chives, salt and pepper. In a large, heavy iron skillet, heat the butter or margarine until bubbly. Dip the tomato slices into batter, and brown quickly on both sides. Serve at once. From: The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson, Avon Books, New York, NY, 1965.
