The road side stand near my parent’s house had green tomatoes the other day, so we grabbed a few for frying. There is something wonderful about the tang of a green tomato, the crunch of the coating and the warmth from the hot oil to remind me of Southern summers gone by.
We put the fried green tomatoes on sandwiches with bacon, avocado and lettuce. Quite a flavor symphony.
Fried Green Tomatoes
2 or 3 medium sized green tomatoes, sliced about 3/8 of an inch
1 cup flour
1/2 cup corn meal
1/2 teaspoon cayenne pepper
peanut oil for frying
Scramble the egg with a little bit of olive oil in a small dish. Combine the flour, corn meal and cayenne in a pie plate and stir well. Dip the tomato slices in the egg and then in the flour/corn meal mixture. Set the slices against the side for about ten minutes while you bring the peanut oil up to frying temperature (350 degrees F) in a large cast iron skillet.
When the oil is ready, redredge the slices in the flour/corn meal. Cook a few slices at a time for about two minutes (about a minute each side). Remove from the pan to a paper towel covered rack. Once you’ve cooked all the slices, return them to the oil for about a minute to finish cooking. Salt and let cool slightly before eating.