She states at the beginning of this that her grandmother always used cornmeal but she uses flour.
3 or 4 large, farm green tomatoes
Salt
2 cups self rising flour or cornmeal
1 or 2 tsp pepper
veg oil for frying
Slice tomatoes to desired thickness (I prefer mine thin). Lay out on a pan and sprinkle with salt. Place in a colander and allow time for salt to pull the water out of tomatoes. Mix flour with pepper. Coat tomatoes with flour mixture and deep-fry until golden brown.
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