RECIPE

AUNT GLO’S FRIED GREEN TOMATOES

SERVES 4

This recipe is a family favorite from Aunt Glo, a spitfi re of a lady, less than 5 feet tall, thin as a rail and with twice the energy of anyone else around. She and her husband, Web, would host the whole family in their Kissimmee home, and the spread was never complete without a platter piled high with Aunt Glo’s fried green tomatoes. The secret to the fried tomatoes is their thinness. You should almost be able to see through the tomatoes.

Recipe featured in Edible Orlando (Summer 2022), available now in many Central Florida locations. Light olive oil, or vegetable oil,  for frying 1⁄3 cup all-purpose fl our 2⁄3 cup fi nely ground yellow  cornmeal or cornmeal mix

3  large green tomatoes Coarse salt and lots of freshly  ground black pepper Add enough oil or shortening to reach ½ inch up sides of a large sauté pan or skillet. Heat over medium heat until oil shimmers. Combine fl our and cornmeal in a shallow dish; set aside. Slice tomatoes into 1⁄8-inch-thick slices. Dredge tomato slices in fl our and cornmeal, covering completely. Knock o excess fl our. Add tomatoes, a few at a time, to hot oil, cooking until tomato is tender and crust is golden, about 3 minutes per side. Drain on a plate lined with paper towels; season generously with salt and pepper. Serve warm.