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.
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.
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