Fried Green Tomatoes

From My Carolina Kitchen

My version of fried green tomatoes is a simple one and doesn’t require much of a recipe. I start by making a dredging mixture of three parts yellow cornmeal to one part all-purpose flour, a pinch of sugar, and several shakes of cayenne pepper on a sheet of wax paper and stir to incorporate all of the ingredients.

I slice the tomatoes right before I dredge them and salt them at the last minute. Coat both sides of the tomatoes in the cornmeal/flour mixture, then sauté them in a non-stick skillet that’s been preheated with a little bit of canola in it. You don’t want to crowd the skillet, so you may have to cook the tomatoes in batches. Shallow fry the tomatoes, turning half way through so both sides brown evenly. When done, remove the tomatoes, salt them once again, and serve immediately.

If you are making more than one batch, plate the cooked tomatoes on a heat-proof plate or platter large enough to hold the tomatoes without stacking them and keep warm in a 150 degree F oven. Don’t stack the tomatoes or they will get soggy.

Top with Meakin’s Famous Smoked Chipotles in Adobo Sauce Aioli