Clarina’s Fried Green Tomatoes

In a medium mixing bowl, combine dry ingredients and set aside. Beat egg in a small deep bowl and set aside. In a straight sided pan, heat enough oil to fill pan about 1 centimeter full. Once oil reaches 375 degrees, dip tomato in egg to coat, dredge with cornmeal mixture, and then repeat by dipping the tomato in egg and then cornmeal once again. Shake off access cornmeal and carefully place in pan. Fry for about one minute or until golden brown. Flip, and repeat on other side until browned and crisp. Remove from pan and set on paper towels to drain. Serve hot.

Posted in: Appetizers, Dietary Considerations, Fall, From the Learning Center, Learning Center, Seasonal, Sides, Spring, Summer, Vegetarian, Vegetarian Appetizers, Vegetarian Fall, Vegetarian Learning Center, Vegetarian Sides, Vegetarian Spring, Vegetarian Summer, Vegetarian Winter, Winter

2 medium green tomatoes; sliced into 3/4 cm rounds
1/4 cup all purpose flour
1/2 cup cornmeal (I like Nitty Gritty)
1 tsp Kosher salt
1/2 tsp cayenne pepper
1 tsp onion powder
1/2 tsp fresh ground black pepper
1 egg; beaten
Vegetable oil; as needed

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