Food Historian

Verbatim from the Fannie Farmer Cookbook
(serves six)

This is one of the most overlooked, good treats I know of.

• 1 cup cornmeal
• 5 medium green tomatoes, in 1/3 to 3/8-inch slices
• 1/2 cup vegetable oil or bacon fat
• Salt and freshly ground pepper
• 6 sprigs cilantro or chinese parsley (optional)

Sprinkle cornmeal on a piece of wax paper or a large flat plate.

Dip each tomato slice into cornmeal and pat gently until cornmeal covers the surface; turn slice over and coat the other side.

Heat the oil in a large skillet over medium heat.

Add tomato slices, and fry in one layer, without crowding, for 2-3 minutes on each side, until golden brown.

Season with salt and pepper to taste.

Serve hot, garnished with springs of cilantro.