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“In 'A Love Affair with Southern Cooking' by Jean Anderson”
READY IN:
1hr 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Without coring or peeling the tomatoes, slice them 3/8 inch thick, discard the end pieces and spread the slices on paper toweling while you proceed with the recipe.
  2. Whisk the egg until frothy in a small bowl with 1/2 teaspoon each of salt and pepper; set aside.
  3. Combine the bread crumbs with another 1/4 teaspoon each salt and pepper in a pie pan and set aside.
  4. Next, combine the flour, cornmeal, and remaining salt and pepper in a second pie pan and set aside also.
  5. Dredge each tomato slice in the flour-cornmeal mixture, then dip into the egg mixture, then coat with the bread crumbs, shaking off the excess.
  6. Air-dry the breaded slices on a wire rack for 15-20 minutes (this helps the breading stick to the tomatoes).
  7. Place the oil and bacon drippings in a large heavy iron skillet and set it over medium-high heat for about 2 minutes.
  8. When a cube of bread sizzles when dropped into the hot oil, begin frying the green tomatoes, allowing 1 to 1 1/2 minutes for each side to brown.
  9. As the tomatoes brown, lift to paper toweling to drain.
  10. Serve hot.

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