- 4 to 6 green tomatoes
- salt and pepper
- bacon grease or vegetable oil
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I hadn't actually fried green tomatoes in a long time and, of course, mine have NEVER turned out exactly like Grandma's. This sounds VERY familiar. Recently when I got a hankering for them, I simply used flour coating (no corn meal handy) and they were ok, but those needed to be drained on a rack or screen to keep the underside from getting soggy...and you needed to eat them quick! This recipe mentions bacon grease, but if memory serves, though, Gran actually used Crisco solid vegetable shortening for frying almost everything. She may have used a tbsp or two of bacon drippings for flavor, though. Also, she used about a tbsp of flour mixed into the cornmeal, I think, so the batter would cling better. I don't remember her ever using eggs though, as in Fried Green Tomatoes II recipe. I'm sure that works too, and will try it also. As a young girl, I would perch on a stool, patiently, ""learning how to cook"". However, I had an ulterior motive-- the minute Grandma removed a panful to cool, I was close enough to snatch one when she was otherwise occupied....lol. But I wasn't the only culprit: my brother, sister, uncles, miscellaneous visitors-- whoever happened to be in the house would swoop in and grab as they passed by, too, with Grandma chuckling to herself as she mock-frowned and waved us away right and left. It WAS a wonder there were any left to serve at dinner...lol. This recipe made me nostalgic for the days that a ""houseful of people"" was the norm, not just during the holidays... remember?
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