Fried Green Tomatoes Cherokee Style

We call this 'Cherokee style' because southern cooking adapted a great many recipes from Native American cooking.

• About 2 pounds green tomatoes
• 4 eggs
• 3/4 cup milk or water
• 1 cup corn meal
• 1/4 cup white all-purpose flour
• 1 tablespoon salt
• 1/4 teaspoon black pepper
• 1/4 cup bacon drippings or lard
• 2 tablespoons butter (optional)

METHOD

Wash tomatoes and cut off tops. Slice off very bottom of tomato, about a 1/4 inch slice. Discard.

Slice tomatoes about 1/2 inch in thickness, and drain between sheets of paper towels until most moisture is removed.

Meanwhile, beat eggs and add milk or water, corn meal, flour, salt, and pepper. Mix thoroughly to form a batter.

In a large skillet (an old iron skillet is traditional) heat bacon drippings or lard with butter until very hot, being careful to not let butter burn.

Dip tomato slices into batter to coat, then drop into hot fat.

Brown quickly on both sides and serve hot.

Serves: 4

This recipe from www.inmamaskitchen.com

Contributor: Cliff Lowe

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