Fried Green Tomatoes
From the first day my mother served fried green tomatoes, I liked them. While living on a Tennessee farm during the great depression, we survived by growing almost all our food. As we all know, tomatoes are green before they turn red. We enjoyed green tomatoes while waiting for others to become red. We ate them for breakfast, dinner and supper. As you can see from the recipe, they are easy to make. I think the secret in making them better is taking out some of the biter taste by soaking them about 15 minutes in a bowl of sightly salty water after they have been sliced. However, they must be rinsed with clean water before they are prepared for cooking.

3 medium, firm green tomatoes

1/2 cup all-purpose flour

1/4 cup milk2 beaten eggs

2/3 cup fine dry bread crumbs or cornmeal

1/4 cup olive oil1/2 teaspoon salt

1/4 teaspoon pepper
1 Cut unpeeled tomatoes into 1/2 inch slices.

Sprinkle slices with salt and pepper.

1. Let tomato slices stand for 15 minutes in a bowl of slightly salty water.

Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.

2. Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.