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Ingredients
- 1/4 cups Canola Or Vegetable Oil
- 13 cups Flour
- 1 whole Large Egg, Lightly Beaten
- 1/2 cups Cornmeal
- Salt And Freshly Ground Pepper, To Taste
- Chipotle Powder (optional)
- 2 whole Medium, Firm Green Tomatoes, Sliced 1/2-inch Thick
Method
- 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 the egg, shaking off the excess, and coat with cornmeal.
- Place coated tomato slices in the 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, sprinkle with salt and serve immediately.
