3-4 green tomatoes
1 cup plain flour, seasoned with salt and pepper
1-2 eggs, slightly beaten
Wash and cut green tomatoes into very thin slices.
Dredge with flour, dip in egg and dredge with flour again.
Heat oil in large skillet over medium heat.
Drop dredged tomatoes into hot oil and fry again until lightly browned.
Remove from oil; salt immediately.
Tip: Use ranch dressing garnished with chopped parsley as a dipping sauce.
We thank FarmFlavor.com for this recipe.