Leftover roast pig butt
Fried Green Tomatoes
I had to clear out the garden earlier this week due to freezing temps. I now have a good 15lbs of green tomatoes. here's my grandmother's recipe (which means it probably from my great grandmother) for fried green tomatoes.
Green tomatoes, sliced 3/8" thick (discard the ends)
2 to 1 mixture of flour to cornmeal
Buttermilk
Ground pepper
salt to taste
Lard (I am using leftover bacon grease)
Slice tomatoes and soak in buttermilk for an hour or so.
Mix cornmeal and flour and ground pepper (pepper is to taste, and you only need enough cornmeal and flour to dust the tomatoes.
Heat a cast iron skillet over medium-high heat and add enough lard that when it melts it is a little more than 1/4" deep. (you can use a healthy oil, but it won't taste right)
Take the tomato slices from the buttermilk and cover with cornmeal-flour mixture, then place into skillet.
Fry until golden one the bottom, then turn and fry until golden on the other side.
Remove from skillet and immediately salt to taste; place on a platter lined with paper towels. (hint: Don't put into oven to keep warm or they will get soggy. Eat immediately.
I posted this last year to someone else who had a bunch of green tomatoes. My Grandmother used hers to make “green tomato bread”...just use a zucchini bread recipe and replace the zucchini with ground green tomatoes (peeled before grinding). Freezes great! Grandma was very frugal, and owned a bakery...so she came up with all kinds of crazy stuff. Her cookies were legendary as she used up whatever stale cereal was around...Fruit Loop & Grape Nut Cookies anyone....LOL!
I’ve made it a few times myself, and IIRC a typical batch (3-4 small loaves) takes about 3 mid-sized green tomatoes.