Green Tomato and Summer Squash Fry
- Prep Time:
- Cook Time:
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1 Hr 15 Mins
Makes: 5 servings
My husband taught me how to make this delicious recipe. At first I was not going or it until I tried it!
Diced Green Tomato
Diced Summer Squash
Medium Sized Onion Diced
1 1/2 C
Use a large skillet so that you can spread out the ingredients in it to cook evenly. Cover bottom of pan with olive oil. Turn heat on to medium high.
Take all of your diced up items and put them into a large baggy. Add cornmeal to the bag and shake to coat all of the pieces. I sometimes have to add more depending on how large your tomato or squash was. You can shake your extra cornmeal off in a colander. Also another note is that if you use the jalapeno, you can take all of the seeds out for a mild heat or leave them all in like I do for a big kick. Once your pan is nice and hot spread your ingredients evenly to cover the bottom. Cook till you see a nice brown crust on one side then flip for the other side. I use a wide spatula.
This looks so simple but it tastes so complex with strong Southern flavors exploding in every bite. Love it!!!
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