Eatwell Farmhouse Kitchen

Green Tomatoes

1/2 cup (more or less) Flour

2 Eggs

1/2 cup Cornmeal

Parsley, finely minced

Salt and Pepper

Good Frying Oil

Thickly slice the green tomatoes.  Mix some salt and pepper into some flour.  Beat eggs well.  Put the flour onto one plate, the beaten egg in a flat bowl, and cornmeal on another plate.  Dip the green tomatoes in the flour, then the egg, then the cornmeal.  Pour enough oil into a heavy skillet (cast iron is great) to about 1/2” up the sides.  Heat over medium high heat.  Add the sliced tomatoes, but don’t overcrowd the pan.  Fry until golden brown, then flip and fry until the other side is golden.  Remove and drain on a rack with a piece of paper towel.  Continue until all are cooked.  Serve hot with Pepper Cream Cheese and garnish with finely chopped parsley.