3 large green tomatoes
2 c. yellow cornmeal
1 t. salt
1/2 t. pepper
1/2 t. paprika
1 T. flour
1 T. butter
1/2 c. bacon fat (from 1/2 lb. cooked bacon)
1/4 c. Crisco
Slice tomatoes about 1/4 inch thick. Mix together cornmeal, 3/4 t. salt, pepper, paprika, and flour in a large mixing bowl. Dip each tomato in flour mixture on both sides and set aside on a large plate.
Heat butter, bacon fat and Crisco in a large frying pan on medium high heat for five minutes. Gently place two tomatoes at a time in the pan. Cook for about five minutes on each side or until golden brown. Remove to a plate with a paper towel to soak up grease. Sprinkle 1/4 salt evenly on top of the finished tomatoes.
About Holly
