tomatoes (no hint of red
whatsoever...) (large size—3 inches or more across)
1 cup plain flour
salt (seasoned versions are really good)
Slice the tomatoes between 1/8 and 1/4 inch thick. Thinner cuts will be crisper while the thicker ones will be softer with more tomato taste.
Salt and stack the tomato slices on a plate or platter. Let them rest on the counter or if it’s pretty hot in the refrigerator for 5 or 6 hours. If you plan to have them for supper, do this prep step while you’re fixing lunch or right after. This allows some of the excess water to drain out. If you don’t let them sit, then they tend to be soggy, and the breading falls off.
Mix up the flour with the seasonings. Salt and pepper are the basics and classic seasonings, but you can add most any herbs or sprinkle seasonings you like.
Heat bacon grease about ¼ inch in a skillet to medium heat. If the breading is turning dark too fast, reduce the heat a bit. If the tomatoes are not sizzling slightly, then turn the heat up a tad.
Drag slices of tomatoes through the flour mixture. Coat both sides. Shake off excess coating.
Carefully lay tomato slices in the oil. Fry until the coating is golden brown. Flip over and do the same to the other side.
Drain on a brown grocery bag cut open.