This post has been a long time coming. I don’t mean I made these a long time ago and am just now blogging them. No, I mean they have been on my bucket list for months now and I’m just now getting around to them. This is actually the second time I have made them this month, but the first time they didn’t turned out right. It all started when I picked up some green tomatoes at a farmer’s market and asked for some tips on frying them. The women that sold them to me told me about this Whistle Stop batter mix that was the “best thing to fry the tomatoes in.” So, of course I gave it a try. I was reluctant at first because I thought, “If I use a batter mix, I can’t really blog about that. I wouldn’t have made anything.” Yeah, that should have been the least of my worries.
Have you ever heard the expression “If you want something done right, do it yourself”? I should have done it myself! The batter mix just made a coating of hard shell around the tomato. When you bit into it, sheese! It was like biting a brick! There was no texture except “hard,” and no real flavor either. So, I was on a mission to do it better. And I did.
The two things I really wanted out of the tomatoes were texture and flavor! So I bought a cast iron skillet, and used bacon and cornmeal. “Yeah,” I thought. “That oughta do it!”
I sliced up my tomatoes,
Ingredients
1 lb bacon, (I used turkey)
Vegetable oil (optional)
2 medium, firm green tomatoes
1/2 C milk
1/2 C whole wheat flour
1 tsp salt
1/2 tsp pepper
Other seasonings (optional)
2 eggs, beaten
1/2 C cornmeal
Instructions
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