Clarina’s Fried Green Tomatoes

  • 2 medium green tomatoes, sliced into 3-4 cm rounds
  • 1/4 cup all purpose flour
  • 1/2 cup cornmeal
  • 1 tsp Kosher salt
  • 1/2 tsp cayenne pepper
  • 1 tsp onion powder
  • 1/2 tsp freshly ground black pepper
  • 1 egg, beaten
  • Vegetable oil as needed

The perfect way to enjoy unripened tomatoes, this Southern classic will make you want to pick all your tomatoes early!

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 F, 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 excess 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.