INGREDIENTS
2 pounds green tomatoes (unripe tomatoes)
1/2 cup flour
1 cup cornmeal
1/2 teaspoon salt
3/4 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1 1/2 teaspoons cayenne
1/4 teaspoon black pepper
2 large eggs or equivalent
2 tablespoons water
1/4 cup extra virgin olive oil
2 tablespoons butter
INSTRUCTIONS
Slice the tomatoes in rounds about 3/8-inch to 1/2-inch thick.
In a low bowl, mix together the flour, cornmeal, salt,
sugar, garlic powder, lemon pepper, cayenne, and black pepper.
In another bowl, whisk together the eggs and water.
Heat the olive oil and butter in a large
heavy frying pan over a medium-high heat.
Dredge each slice in the flour mixture first,
then in egg wash, and then in the flour mixture again.
Fry the tomato slices until golden brown, watching
carefully to make sure you don't scorch them.
As they are done, place them on paper towels
or brown paper bags, to drain excess oil.