Hello fellow post people, I am going to share my fried green tomato recipe with you.
Although I was raised in Brooklyn, New York, I was born in North Carolina and country roots are strong. I hope you enjoy my recipe as much as I do. It is very easy:
1 large or medium sized green tomato
1/4 teaspoon of cayenne pepper
1/2 cup of plain white enriched cornmeal
2 large eggs(for drench only)
Sea Salt (for seasoning after you cook the tomatoes)
Slice your tomato, I used a mandolin so each slice is about the same size. Spread them out, and sprinkle them lightly with salt, this will draw the water from the slices, and will help the cornmeal cling instead of falling off. While the tomatoes are resting with the paper towel over them, mix the dry ingredients: stir to assure even mixture. Heat oil in skillet, do not fry them on on high, keep temp at medium for even browning. High will allow them to fry to fast, leaving a well done outer and a undercooked tomato. Beat the eggs in a separate bowl or dish that is easy to use for drenching. You are now ready to fry!! First drench the tomato in the egg, next the cornmeal mixture (use one hand for the wet drench, and the other for the dry drench that way you don’t get to much of either in the other). When the edges show a little golden color flip them on the other side, sprinkle a little sea salt or salt of your choice on the done side right in the skillet. When this side is done place them on a paper towel to drain any remaining oil, and continue cooking the remaining tomatoes. One large tomato will give you about 10 slices if you use a mandolin.
Now eat and enjoy, leave me a comment to let me know if you like this recipe.