Fried Green Tomatoes
3–4 green tomatoes
1 ½ cups flour
½ cup cornmeal
½ teaspoon each salt and pepper
Mix the flour, cornmeal, salt, and pepper together. Add enough milk to create a thick batter. Heat 2 inches of oil in a large skillet. Coat each tomato slice with batter, then wipe off excess. Carefully place in hot oil, browning on both sides. (A slice may or may not need turning, depending on the amount of oil.) To cool and keep the tomatoes from becoming soggy, drain in a colander or on a wire rack. Salt to taste.
Evelyn Birkby is the author of Always Put in a Recipe and Other Tips for Living from Iowa's Best-Known Homemaker, as well as Up a Country Lane Cookbook and Neighboring on the Air.