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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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tangy, delicious southern comfort food Ingredients:
4 medium firm green tomatoes |
1 1/2 cups cornmeal |
1/2 cup flour |
2 eggs |
milk (splash) |
cooking oil |
salt and pepper |
onion salt |
garlic powder |
cayenne pepper |
Directions:
1. Choose your tomatoes wisely. They should be neither too young nor have any ripening coloration. Slice your tomatoes from side to side, not from top to bottom, no less than a quarter of an inch thick. (Hint: Cut off the top and bottom and discard them. No one really wants to eat a hunk of tough tomato skin.).
2. For the batter, mix flour and corn meal, and add salt, black pepper, cayenne pepper, garlic powder, and onion salt all to taste. Tasting is the trick- you want to make sure it is salty and flavorful enough to compliment the twang of the tomatoes.
3. Beat eggs and add a splash of milk. Make sure this consistency stays viscous, not runny.
4. In frying pan, heat on medium about 3/4 inches of cooking oil.
5. Dip your tomatoes in the egg/milk mixture, then transfer to batter. Make sure the batter sticks on the tomatoes thickly. (This is a messy job!).
6. When the oil is warm enough to produce bubbles larger than pinheads, add your tomatoes. Make sure they are brown on both sides.
7. Remove and let cool. They are wonderful warm, room temperature, or even straight from the fridge.
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