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Ingredients
- 6 large, firm green tomatoes
- salt and pepper to taste
- 1 c. cornmeal
- bacon drippings or shortening
Method
- Cut tomatoes into 1/4-inch slices.
- Season with salt and pepper; dredge in cornmeal.
- Heat bacon drippings in a heavy skillet; add tomatoes and fry slowly until browned, turning once. Yields 6 to 8 servings.