Fried Green Tomatoes (Native American)

It shouldn’t surprise you to learn that this yummy Southern staple started with Native Americans from the region frying up some fresh tomatoes.

4 large green tomatoes
1 tsp. sea salt
pinch black pepper
2 cups coarse ground yellow cornmeal
lard or vegetable shortening

Slice the tomatoes to about half an inch and sprinkle with the salt. Let them sit for 10-15 minutes. Blot dry with paper towels, then sprinkle with pepper.

Dip the slices into cornmeal and heat your lard or oil in a large skillet, then fry the slices until both sides are brown.