11 1/2 cups
white self rising cornmeal mix (I use White Lily)
fine grind grits
11-1 1/2 cups
shortening (I use Crisco)
bacon grease (optional)
coarse black pepper
4 green tomatoes, sliced 1/4 inch thick1 cup full fat buttermilk1 1/2 cups white self rising cornmeal mix (I use White Lily)1/2 cup fine grind grits1-1 1/2 cups shortening (I use Crisco)2 tablespoons bacon grease (optional)2 teaspoons coarse salt 1 teaspoon coarse black pepperLay tomato slices on a paper towel lined sheet pan and pat dry.
buttermilk in a shallow dish; set aside.
a shallow dish, combine the self rising white cornmeal and fine grind grits.
the shortening and bacon grease in a cast iron skillet or a large heavy bottom skillet until hot but not smoking.
the shortening and bacon grease is heating, dip green tomato slices in the buttermilk, coating them well.
transfer buttermilk dipped green tomatoes into the self rising cornmeal mixture, coating each side well. Lay coated green tomato slices on a sheet pan until all have been dipped in the buttermilk and coated in the self rising cornmeal mixture.
three or four dipped green tomato slices at a time in the hot shortening at a time. Fry until golden brown, approximately 3-4 minutes, and using tongs turn over to fry the other side until golden brown, approximately 2-3 minutes.
to a sheet pan with a rack lined with paper towels. Immediately sprinkle with salt and pepper while still hot.
Links include Potato Salads, Cole Slaws, and Plenty of greens and fixins' Salads. The classic Italian Caprese Salad, a combination of tomatoes, mozzarella and basil, has been around for hundreds of years and is still just as popular and tasty
working in batches, add half the tomato slices to the seasoned flour and coat on all sides. I was all geared up for them by the time I got to Birmingham but my mom and I didn't get a chance to do any cooking