While I had so many beautiful green tomatoes in the house for the Pepe Salati, I couldn't resist making some classic southern fried green tomatoes! I made them 2 times and my second batch was the best. Here is my recipe. The dash of cayenne gives them a nice little kick.
4 firm green tomatoes
1 cup flour
1 cup cornmeal
4 teaspoons black pepper
1 teaspoon granulated garlic
a dash of cayenne pepper
1 tablespoon water
canola oil for frying
flaky sea salt
Slice tomatoes into 1/4 inch slices, discarding top and bottom ends of the tomatoes. Salt the slices and place in a colander to draw liquid to the surface.
Combine flour, cornmeal, pepper, garlic and cayenne in a large bowl. Beat eggs and water in another bowl. Once tomatoes start to weep, dredge them in the dry mixture, then the egg and again in the dry.
Heat oil in an iron skillet to medium-high heat. Fry slices 4 or 5 at a time, without overcrowding the pan, and drain on paper towels.
Top with flaky sea salt (I use Maldon) and serve.
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7 years ago