Serves: 4 | Prep Time: 10 min | Cook Time: 15 min

Ingredients

1 C All-purpose flour
1/2 C Cornmeal
½ C Breadcrumbs
2 Eggs (optional)
1 T Garlic powder
1 t Cayenne
1 C Milk
2 t Salt
1/2 t Freshly ground black pepper
4 Large unripe green tomatoes, cut into 1/2-inch thick slices, ends removed
1/2 C Vegetable oil
1 T unsalted butter
Hot pepper sauce, for serving
Lemon wedges, for serving

Preparation

1. In a large bowl, combine the cornmeal, flour, garlic powder, cayenne, salt and pepper.
2. In a medium bowl whisk eggs and milk until well combined.
3. Dip the tomatoes in the egg mixture and then dredge them in the cornmeal mixture, coating both sides well.
4. Place a large cast iron skillet over medium heat and coat with the oil.
5. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.
6. Carefully remove the tomatoes and drain on paper towels.

Serving

Serve hot on a plate with hot pepper sauce and lemon on the side.