Homegrown or from the farmers market, green tomatoes are tangy, sour, slightly sweet. All the recipes I found for them required a lot of ingredients, and as the afternoon monsoon thunderstorm set in, I knew I wasn’t up to running to the store. So I made do. And they came out fantastic. This recipe is scaled for 1, or maybe 2, people and meant to be served as an appetizer or snack. I enjoyed it at tea time (around 4pm with a mug of authentic chai tea with local honey).
1 medium or large green tomato, use 2 if on the small side
3 tbs milk (buttermilk is best, but since I didnt have it I used whole milk powder mixed with a little water)
1 tsp salt
1 tsp freshly ground pepper
1/2 cup cornmeal, corn flour, etc. I used masa flour.
Oil for frying (I like grapeseed or cocounut)
Mix egg and milk in a small bowl. In another bowl, mix together the corn flour, salt, and pepper. Add additional spices if you like (parsley, garlic powder, etc). Slice the tomato into thin slices, about 1/4″ thick. Heat the oil in the pan on medium-high. Dunk each tomato slice into the egg/milk, and then coat it with the corn flour. You can do this a second time if you want a thicker crust on them. Place each tomato slice in the pan, do not over-crowd or layer them. Cook for 2-3 minutes, flip, and cook another 2-3 minutes. Both sides should be a deep golden brown. Drain on paper towels. Serve with lemon, hot sauce, or ranch.