I’ve posted about frying green tomatoes before, but I recently reread Fried Green Tomatoes at the Whistle Stop Cafe and decided that this time I would use Fannie Flagg’s recipe from the back of the book (page 403).
Michelle picked the tomatoes from her garden, so they were particularly good.
Fried Green Tomatoes Fannie Flagg Style
1 medium green tomato per person
Slice tomatoes about 1/4 inch thick. Season each side with salt and pepper and then coat both sides with cornmeal. In a large skillet, heat enough bacon drippings to cover the bottom of the pan and fry tomatoes until lightly browned on both sides. If you don’t have bacon drippings (and, why not?), use vegetable shortening to fry them in.
As Fannie Flagg wrote, “You’ll think you died and gone to heaven!”