Early Tomatoes - Fried Green Tomatoes

Fried Green Tomatoes B. Lowe

• 4 large green tomatoes (see note)
• ¼ cup flour
• 1 tablespoon sugar
• 1 ½ teaspoons salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons bacon drippings [you can use veg. oil for the healthier version]

Cut green tomatoes into half-inch thick slices; set aside. Combine flour sugar, salt & black pepper. Lightly coat tomatoes on both sides with flour mixture. In a large skillet heat drippings. Place tomatoes in skillet in a single layer. Fry until brown on both sides; remove to a hot platter and repeat with remaining tomatoes, adding additional drippings, if needed. Serves 6.

B's Note: Few stores feature green tomatoes but most produce managers will make them available at a customer’s request. If they can’t be found, firm pink tomatoes work well.
[Green tomatoes are just regular tomatoes picked before they turn red. Not only is the color different - the flavor is too - a touch spicy!]