‘Tis the season to eat these hot, crunchy, citrusy delights! I’d try them with the horseradish aioli and round out the deliciousness with a towering glass of icy sweet tea.
2 large green tomatoes, sliced 1/4″ thick
1 c flour
2 c bread crumbs
1 1/2 tsp sea salt
1/4 tsp black pepper
Pinch cayenne pepper
Olive oil for frying
Place tomato slices on a drying rack and pat dry with a soft towel. Using separate plates/shallow bowls, set up an assembly line with the flour, eggs, and bread crumbs. Add spices to bread crumbs and use fingers to combine. Coat bottom of a large skillet with olive oil. Dip each slice in flour, then egg, and finally in bread crumbs; place gently into heated skillet. Fry, turning once, until golden brown on each side; remove from oil and place back onto vacated cooling rack. Serve immediately.