Fried Green Tomatoes

• 6 hard green tomatoes, each measuring 2 to 2 1/2 inches across
• 1 extra-large egg
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup fine dry breadcrumb
• 12 cup unsifted all-purpose flour
• 12 cup unsifted stone-ground yellow cornmeal
• 14 cup vegetable oil (plus 2 tablespoons bacon drippings or 6 tablespoons vegetable oil)

1. Without coring or peeling the tomatoes, slice them 3/8 inch thick, discard the end pieces and spread the slices on paper toweling while you proceed with the recipe.
2. Whisk the egg until frothy in a small bowl with 1/2 teaspoon each of salt and pepper; set aside.
3. Combine the bread crumbs with another 1/4 teaspoon each salt and pepper in a pie pan and set aside.
4. Next, combine the flour, cornmeal, and remaining salt and pepper in a second pie pan and set aside also.
5. Dredge each tomato slice in the flour-cornmeal mixture, then dip into the egg mixture, then coat with the bread crumbs, shaking off the excess.
6. Air-dry the breaded slices on a wire rack for 15-20 minutes (this helps the breading stick to the tomatoes).
7. Place the oil and bacon drippings in a large heavy iron skillet and set it over medium-high heat for about 2 minutes.
8. When a cube of bread sizzles when dropped into the hot oil, begin frying the green tomatoes, allowing 1 to 1 1/2 minutes for each side to brown.
9. As the tomatoes brown, lift to paper toweling to drain.
10. Serve hot.

green tomatoes, egg, salt, black pepper, breadcrumb, flour, stoneground yellow cornmeal, vegetable oil

Taken from www.food.com/recipe/fried-green-tomatoes-420489 (may not work)