Fried Green Tomatoes

In this recipe, you don't add salt to the dredging mixture; instead, you salt the tomatoes as soon as they are removed from the skillet. You may also make these with red tomatoes, but make sure that they are very firm; otherwise they will be mushy.

Ingredients

• 1/2 cup cornmeal
• 1/4 cup all-purpose flour
• 1 teaspoon sugar
• 1/4 teaspoon pepper
• 4 medium-size green tomatoes, cut into 1/3 inch slices
• Vegetable oil
• 1 teaspoon kosher or sea salt

Instructions

1. Combine cornmeal, flour, sugar and pepper in a medium mixing bowl; stir well.
2. Dredge tomato slices in cornmeal mixture.
3. Fry tomato slices, a few at a time so that they are not touching, in 1/4 inch hot oil in a large skillet until browned, turning once.
4. Drain on paper towels. Salt them as soon as they are removed from the skillet.
5. Arrange on a serving platter; serve immediately.