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DixieGal · 03-31-2009, 04:51 PM

They are really easy. The trick is to cook them slow, only turn them once, and use plenty of salt.

Get 3 big green tomatoes or 4 average sized ones. Wash them well, then slice off that little black pointy thing on the bottom and core out the top. Slice them into 3 thick slices per tomato. Sprinkle with some salt and pepper, then set it aside. While you get the rest of the stuff ready, the salt will draw out some tomato juice, which will help the flour to stick.
In a large bowl, pour in about 2 cups of self-rising flour, about a teaspoon of salt, and black pepper, then stir this up.
In your biggest skillet, put in about a cup of oil or more. You want it to be high enough in the pan to come about halfway up the tomato slice. Put this on the lowish side of medium and let it get heated.
While your oil is heating, take some of those tomato slices and drop them into the flour. Using your hand, stir them around until they get a nice coating on all sides.
When the oil is heated, GENTLY drop the slices into the pan. BE CAREFUL NOT TO SPLATTER YOURSELF. Then do some more slices until the pan is full.
The trick here is to be patient. You want to flip them when the crust is nice and golden, but not a minute sooner, because the crust will come off and the tomato will sort of puree itself because it will be soft. Don't flip again, just let them cook on the other side, then put them on paper towels to drain.
Repeat this until the tomato slices are gone. The flour that settles into the pan for the second round is OK, in fact, it makes the second batch taste even better.

03-31-2009, 04:51 PM	#16
DixieGal Hi There! Posts: 7,473 Karma: 2930523 Join Date: Feb 2008 Location: Ft Lauderdale Device: iPad	They are really easy. The trick is to cook them slow, only turn them once, and use plenty of salt. Get 3 big green tomatoes or 4 average sized ones. Wash them well, then slice off that little black pointy thing on the bottom and core out the top. Slice them into 3 thick slices per tomato. Sprinkle with some salt and pepper, then set it aside. While you get the rest of the stuff ready, the salt will draw out some tomato juice, which will help the flour to stick. In a large bowl, pour in about 2 cups of self-rising flour, about a teaspoon of salt, and black pepper, then stir this up. In your biggest skillet, put in about a cup of oil or more. You want it to be high enough in the pan to come about halfway up the tomato slice. Put this on the lowish side of medium and let it get heated. While your oil is heating, take some of those tomato slices and drop them into the flour. Using your hand, stir them around until they get a nice coating on all sides. When the oil is heated, GENTLY drop the slices into the pan. BE CAREFUL NOT TO SPLATTER YOURSELF. Then do some more slices until the pan is full. The trick here is to be patient. You want to flip them when the crust is nice and golden, but not a minute sooner, because the crust will come off and the tomato will sort of puree itself because it will be soft. Don't flip again, just let them cook on the other side, then put them on paper towels to drain. Repeat this until the tomato slices are gone. The flour that settles into the pan for the second round is OK, in fact, it makes the second batch taste even better.