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Side Dish
American
6 - 8 servings
10 minutes
10 minutes
These delectable fried green tomatoes have been a featured item of the TomatoFest since its humble beginnings. The tart bite of a green tomato is mellowed by the slow pan frying, and the crisp crust gives way to the meltingly tender heart of summer.
2 pounds green tomatoes, unripe tomatoes
1½ teaspoons cayenne
½ cup flour
¼ teaspoon black pepper
1 cup cornmeal
2 large eggs
½ teaspoon salt
2 tablespoons water
¾ teaspoon sugar
¼ cup extra virgin olive oil
½ teaspoon garlic powder
2 tablespoons butter
½ teaspoon lemon pepper
Slice the tomatoes in rounds about ⅜ inch to ½ inch thick.
In a low bowl, mix together the flour, cornmeal, salt, sugar, garlic powder, lemon pepper, cayenne, and black pepper.
In another bowl, whisk together the eggs and water.
Heat the olive oil and butter in a large heavy frying pan over a medium-high heat.
Dredge each slice in the flour mixture first, then in the egg wash, and then in the flour mixture again.
Fry the tomato slices until golden brown, watching carefully to make sure you don't scorch them.
As they are done, place them on paper towels or brown paper bags, to drain excess oil.
