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PICK SOME TOMATOES WHILE THEY'RE GREEN

Given the time of year, this might be a very good recipe to keep in mind:

FRIED GREEN TOMATOES

1 cup cornmeal

4 medium green tomatoes, cut in 1/4 -inch slices

1/2 cup vegetable oil

Salt and ground black pepper

Sprinkle cornmeal on a piece of waxed paper. Dip each tomato slice into the cornmeal and pat gently until the cornmeal covers the entire surface on both sides. Heat the oil in a large skillet over medium heat. Add tomato slices and fry in one layer for 2 or 3 minutes on each side or until golden brown. Season to taste. Serve hot. Makes 6 servings.

Recipe Search: If you've been looking for a favorite old-time Buffalo News recipe and are unable to find it, send a postcard to Kitchen Archives, Features Department, The Buffalo News, P.O. Box 100, Buffalo, N.Y. 14240. We'll do our best to print some of the most often requested recipes. Requests cannot be acknowledged.

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