When I moved to the South, of course I had to try this dish. Green tomotoes have an almost citrus-y sweet taste. Off-set with the salty cornmeal, it's a delightful treat.
~ Green tomatoes, which are just under-ripe beefsteak tomatoes, cut crossways into 1/4 or 1/3 of an inch slices
~ One egg, beaten in a bowl.
~ One package of Jiffy (or some other cheep brand) of corn muffin mix.
~ Salt and pepper.
~ Oil for frying
As the oil heats in the frying pan, sift together the corn muffin mix and salt and pepper in a cake pan for dredging.
Dip slices of tomatoes in egg, then dredge in corn muffin mix. Fry up on each side until golden brown.
If you can fake a country milk gravy from the drippings in the pan, you are all set. Yum!
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Kip's Cookery
Non-FictionWhile you all are waiting (patiently) for more John & Jenny's adventures in India, I thought I would share another of my creative sides.
