I have never made fried green tomatoes before this week, so when I say this recipe is easy, I mean it. I made it up and it worked the first time. That's about as lucky as it gets!
Vegetable oil (amount depends on your pan)
1 egg
3 medium green tomatoes
2 parts cornmeal
1 part whole wheat flour
Pinch each of cayenne pepper, salt and pepper
Fill a frying pan (cast iron preferred) with enough vegetable oil to a depth of about 1/4". Heat over medium heat. Remove stems and slice tomatoes about 1/4" thick.
Whisk up an egg and place is small shallow bowl. Mix cornmeal, flour, salt and spices in separate shallow bowl. Your oil should be heated by now. Dip each tomato slice in egg (both sides) and then dredge in cornmeal mixture (again, both sides.) Place in oil. (We have an electric range which tends to make our food go quickly from gently frying to scorched, so you'll want to keep an eye on it.) Fit as many slices in your pan as you can without overlap. Flip when the underside is golden with spots of brown. I keep a fork handy and just lift them from time to time to see how they're progressing.
Remove from pan when both sides have browned and place on paper towels to soak up excess oil. If frying multiple batches, place plate in a warm oven. Serve warm with a side of homemade ranch dressing or hot sauce.
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