Prep 20 mins
Cook 5 mins
tangy, delicious southern comfort food
- 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
- 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.).
- 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.
- Beat eggs and add a splash of milk. Make sure this consistency stays viscous, not runny.
- In frying pan, heat on medium about 3/4 inches of cooking oil.
- 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!).
- When the oil is warm enough to produce bubbles larger than pinheads, add your tomatoes. Make sure they are brown on both sides.
- Remove and let cool. They are wonderful warm, room temperature, or even straight from the fridge.