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Green tomatoes are ideal for frying. Firm enough that they don't fall apart, and these cornmeal-breaded bites are perfect for dipping in ranch or spicy mayo.
1/2 cup stone ground cornmeal
1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1 egg, beaten
2 tablespoons water
cooking oil, as needed
2 green tomatoes, thinly sliced
Place the cornmeal in a shallow dish. Combine the flour, salt, and pepper in another shallow dish. Add the egg and water in another dish and whisk until smooth.
Fill a deep skillet, preferably cast iron, with enough oil to measure 3/4-inches. Heat the oil to 350 degrees F over medium-high heat.
Dip each tomato slice first in the seasoned flour, shaking off any excess. Next dip them in the beaten egg, turning to coat on all sides and letting any excess drip off. Lastly, dip each tomato slice in the cornmeal mixture, patting the coating lightly so it adheres.
Add the battered tomato slices to the hot oil, making sure not to crowd them. Fry the tomatoes until browned on the bottom then carefully turn them over and continue cooking until golden brown. Carefully remove the fried tomatoes and let drain on paper toweling. Repeat with the remaining tomatoes.
Serve the fried green tomatoes immediately with a side of ranch dressing or sriracha mayonnaise (or other dip).
For spicier tomatoes, add cayenne pepper (to taste) to the seasoned flour mixture.
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reviews & comments
July 20, 2013
Very good. go by feel for measurements.
These are much improved if you sprinkle with grated parmesan cheese while still hot from the pan!!I also just dump a box of Jiffy corn muffin mix in plasic bag-add salt,pepper,garlic powder-add tomatoes--shake and fry-no mess-delicious.