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“The tart bite of a green tomato is mellowed by the slow pan frying, and the crisp crust give way to the meltingly tender heart of summer. Adapted from "The Great Tomato Book" by Gary Ibsen with Joan Nielsen.”
READY IN:
20mins
SERVES:
4-6
YIELD:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice the tomatoes in rounds about 3/8 to 1/2-inch thick. In a shallow 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.
  2. Heat the olive oil and butter in a large heavy frying pan over medium-high heat (cast iron pan is best). 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. Serve immediately.

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