Bona-Fide Fried Green Maters.

The movie isn’t lying. These are freaking good. My grandma taught me the sweetly simple art of frying things. I can thank her for the lesson and for the bigger butt.

6 green tomatoes, sliced into 1/4″ slices

1 c flour

2 eggs

2 tbsp water

2 c bread crumbs

1 tsp salt

1/4 tsp pepper

Dash cayenne pepper

Oil for frying (I use olive oil)

In a shallow dish, whisk eggs and water together. In another shallow dish, combine bread crumbs and seasonings. Using a paper towel or soft cloth, pat tomato slices dry. In a large skillet (I use cast iron), fill bottom of pan with 1/4″-1/2″ oil and heat slowly over low-medium heat. In this order, coat & cook the tomato slices: dredge in flour, dredge in egg, coat in bread crumbs, gently place in skillet, repeat. Turn slices after a minute or two when slightly browned. Remove from pan when thoroughly cooked and place on a paper towel (to catch oil drippings) and continue immediate prep & cook. Serve warm with your favorite condiments.


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