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Fried green tomatoes are very popular in the Deep South. The greener the tomatoes, the tangier they'll be. Tomatoes that are turning color, or what we in the produce business call "breakers," are also good for frying and makes the best gravy! I'll tell you how to do that too.

Wash and slice the tomatoes in the thickness you prefer. The thicker they are, the longer it takes them to cook. However, you don't want them too thin or they'll fall apart. I prefer about a quarter of an inch thickness. Drop the slices into one part flour and one part cornmeal then turn until well coated.

Put the coated tomatoes slices in a hot skillet with just enough oil to cover the bottom of the pan and maybe a tad more if your slices are thicker. Brown for about a minute on each side then remove to a dish and season to taste. That's all there is to it.

Now, to make the gravy, which is so simple. Sprinkle some flour into the hot oil and brown it then pour in a mixture of equal parts water and milk ( about a cup & a half) until it is nice and creamy, but not too thick because it will thicken as it cooks.

Reduce the heat and simmer until it thickens, about a minute or two, then season to taste. It is especially good served over the fried green tomatoes.

For extra special fried green tomatoes, try frying them in the meat drippings such as pork chops or chicken. Then make the gravy out of the dripping as well. What's more, if you have enough drippings, freeze it and use it to cook the green tomatoes at another time and I guarantee you it will take the place of meat.

Learn more about this author, Pat Lunsford.
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