Fried Green Tomatoes Recipe (Cornmeal-Crusted)

Rinse the green tomato, pat it dry, and slice it into rounds about 1/4 inch (0.5 cm) thick.

Sprinkle both sides with a little salt and black pepper. Don’t let it sit too long so it doesn’t weep moisture.

Spread the white cornmeal on a plate. Press each slice into the cornmeal to coat evenly, then shake off the excess.

Add enough bacon drippings to a skillet and heat over medium-high. It’s ready when a pinch of cornmeal sizzles on contact.

Lay the slices in a single layer. Fry 1–2 minutes per side, until golden and crisp around the edges. Work in batches if needed.

Transfer to paper towels to absorb extra fat. Serve hot; a simple yogurt-based dip or a squeeze of lemon works nicely.