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.
INGREDIENTS (for 6 servings):
- 1 extra large egg
- 4 tablespoons milk
- 1 cup cornmeal
- 1 cup all-purpose flour
- 3 tablespoons extra virgin olive oil
- 3 green tomatoes, sliced
In a small bowl whisk together egg and milk. In another small bowl mix cornmeal and flour.
Heat oil in a large skillet over medium heat; use more or less oil to reach about 1/4 inch in depth.
Dredge tomato slices first in egg mixture, then in cornmeal mixture. Carefully place slices in hot oil and cook until browned on both sides.