Serves 4, generously
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.
Tools and Materials
- 1/2 cup all-purpose flour
- Generous pinch of cayenne pepper
- Coarse salt and freshly ground pepper
- 2 large eggs, lightly beaten
- 1/3 cup yellow cornmeal
5 medium green tomatoes (about 1 1/4 pounds total), sliced into 1/4-inch-thick rounds
Fried Green Tomatoes How-To
1. Prepare breading: 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.
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.
3. Fry and serve: 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.)
4. Serve immediately with lemon wedges.