A traditional use for those unripened, end-of-harvest tomatoes: these green tomatoes are dipped in egg, coated in a mixture of cornmeal and flour, and fried to perfection.
Preparation Time
5 mins
Cooking Time
12 mins
Total Time
17 mins
Calories
289 Calories
Recipe Instructions
Step 1
In a small bowl whisk together egg and milk. In another small bowl mix cornmeal and flour.
Step 2
Heat oil in a large skillet over medium heat; use more or less oil to reach about 1/4 inch in depth.
Step 3
Dredge tomato slices first in egg mixture, then in cornmeal mixture. Carefully place slices in hot oil and cook until browned on both sides.
