Cook time: 15 minutes
Cost: nearly free in the summer
(flour: .03, cornmeal: .05, oil: .08, tomatoes: .25 or free)
3 smallish green tomatoes (You want them truly green, not ready to turn to orange; they should be firm)
3 Tbsp cornmeal
3 Tbsp all-purpose flour
a few dashes of cayenne pepper
salt and pepper
vegetable oil for pan-frying
Heat a skillet (I used cast iron) to medium and add the oil. Let it get hot while you slice and coat your tomatoes.
Combine flour, cornmeal, cayenne, salt and pepper. Slice tomatoes into thin slices (not paper thin, mind you, although that really might work if you, too, have an un-addressed potato chip fetish), but about 1/4 of an inch thick.
Put tomatoes in oil (careful you don't splash). They should sizzle just a bit, but not burn or smoke or otherwise go nuts. Cook tomato slices on one side until golden, then flip. You want them to cook slowly enough that the inside of your tomatoes gets done and crispy. It should take a couple minutes and they'll start to smell good. At that point check them and give them a flip if they're golden.
When both sides have cooked, drain on paper towels.
I think these are great served alone, but you can eat them dipped in hot sauce or mayonnaise or any kind of dip that melts your little summer heart.
Posted by The Tasty Cheapsakte: tastycheapskate.blogspot.com