Fried Green Tomatoes
I've yet to meet a piece of produce that can't be improved with frying.
- 1 sheet wax paper
- 2 large eggs
- 2 tablespoons water
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 pinch sea salt to taste
- 1 pinch freshly ground black pepper to taste
- 2 pounds green tomatoes sliced
- 1 cup canola oil for frying or as needed
Use the wax paper to line a baking sheet.
Get out three separate shallow bowls. In the first, beat the eggs and water. Place the flour and cornmeal in the other two bowls. Season the cornmeal with salt and pepper to taste.
One at a time, dip the tomato slices into flour, then the egg mixture, and finally the cornmeal mixture, shaking off any excess flakes. Transfer the slices to the baking sheet, arranging them in a single layer.
Heat about 1/4 inch canola oil in a large skillet on medium heat until the oil starts shimmering. Fry the tomatoes in batches until they turn golden and crisp, 3 to 4 minutes per side. Let the tomatoes drain on plates lined with paper towels.