|Source: Co+op Kitchen|
|Prep time: 15 minutes||Cooking time: 30 minutes||Total time: 45 minutes|
Try fried green tomatoes in a BLT or serve with ranch dressing, lemon wedges or hot sauce and a nice pasta salad.
Slice the tomatoes about 1/2″ thick.
Beat the egg in a small bowl and set aside. In a separate bowl, combine the flour, cornmeal, salt, pepper and optional cayenne pepper.
Sprinkle the slices lightly with seasoned salt. One at a time, dredge the tomato slices in the flour mixture, then the egg, then back into the flour and set aside for 10 minutes.
Heat the oil in a wide, non-stick skillet over medium high heat. Oil will shimmer when ready. Carefully lay the slices in the hot oil and turn the heat to medium. Cook 1-2 minutes or until golden brown, then flip and cook another 1-2 minutes. Remove the tomatoes from the oil and rest them on paper towel or a rack. Serve hot.