We ate fried green tomatoes as children in the 1930s. They have a special taste all their own.
You don't want the tomatoes to get too ripe or the dish will get mushy.
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Heat oven to 425°.
- In a shallow bowl or pie plate, combine the flour, salt, and pepper.
- In another shallow dish or pie plate, beat together eggs and water
- In a third shallow dish, pour in cornmeal.
Coat each tomato slice with flour (shake off excess), then dip in the egg mixture, then drench in cornmeal. Lay slices on a cookie sheet.
In a large (cast iron) skillet over medium-high heat, pour a thin layer of canola oil to completely cover the bottom of the skillet (½ to ¼ inch). Pan fry the coated tomato slices in the hot oil until golden brown, about 2 minutes on each side or until golden. Lay them on a baking sheet lined with parchment paper or just drain on paper towels.
Season the hot tomatoes with salt and pepper. Place in the oven to finish cooking, about 8 minutes.
Place tomato slices on serving plates or a large platter, then top with garnish of sour cream and red onion (or whatever you wish).