Fried Green Tomatoes

One of my favorite breakfast joints in New York City is Clinton Street Baking Company. I have no will power and am a creature of habit, so the Southern Breakfast is my meal of choice. Sugar-cured bacon, cheddar grits…and fried green tomatoes. Talk about a trifecta. Sure it's a heart attack on a plate, but life is short (and might perhaps be even shorter if I lived closer).

Green tomatoes are available now at my local farmer's market, so I decided to fry up a batch for lunch this week. I still can't believe I ate two whole tomatoes worth (in all fairness, the baby did eat one slice).  If anyone has a recipe for sugar-cured bacon, I'm in real trouble.

Fried Green Tomatoes

makes 12

1/4 cup canola or vegetable oil, plus more as needed

1/3 cup flour

1 large egg, lightly beaten

1/2 cup cornmeal, breadcrumbs or panko

Salt and freshly ground pepper, to taste

dash of chipotle powder, optional

2 medium firm green tomatoes, sliced 1/4-inch thick

Heat the oil in a cast-iron skillet over medium-low heat. Place the flour, egg and cornmeal in separate bowls and season with salt and pepper. Add the chipotle powder, if using, to the cornmeal. Dredge tomato slices, one at a time, in the flour, shaking off excess. Then dip into egg, shaking off excess and coat with cornmeal.
Place in skillet with heated oil and cook for about 4 minutes on each side, or until golden. Repeat with remaining tomatoes. Drain on a paper towel-lined dish and serve immediately.