Be sure when you're purchasing green tomatoes that they're actually unripe or immature tomatoes, not a ripe green heirloom tomato, such as Green Zebra or Aunt Ruby's German Green.
They should be very firm and tart. This recipe is a web exclusive for "Martha Stewart's Cooking School" book, available October 21, 2008.
Whisk together flour, cayenne, 1/2 teaspoon salt, and a pinch of pepper in a pie plate. Whisk eggs in a separate dish. Combine cornmeal and 1/2 teaspoon salt in a third.
Step 2
Bread Tomatoes
Dredge tomatoes in flour mixture, turning to coat both sides and tapping off excess. Then coat completely in egg mixture, allowing excess to drain off before setting in cornmeal mixture, pressing gently to adhere and turning to coat both sides.
Heat oven to 200 degrees, and line a baking sheet with a double layer of paper towels. Heat 1/4 inch oil in a large cast-iron skillet over medium-high heat until about it reaches 350 degrees on a deep-fry thermometer. Fry tomatoes in batches until golden brown, 1 1/2 to 2 minutes per side. Transfer to a prepared baking sheet to drain; sprinkle with salt and keep warm in the oven. Allow oil to return to 350 degrees between batches. (If the oil becomes too dark or there are too many burnt bits in pan, pour off oil, wipe pan clean, and heat more oil.)
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