To enhance flavor, many cooks brine their tomatoes before frying. But this can make the tomatoes inconsistently salty. So instead, I salt my slices, let them sit, and then rinse them off. This adds flavor but eliminates the salt and excess water in the tomato.

(Makes 28 Slices)
Work Time: 50 minutes
Cook Time: 25 minutes

Sprinkle with Kosher Salt:
7 green tomatoes, cut into 1/2" thick slices

Combine:
1/2 cup yellow cornmeal
1/3 cup all-purpose flour
1/4 cup cornstarch
2 T. baking powder
1/2 t. pepper
1/4 t. cayenne
1 T. vegetable oil

Stir in:
3/4 cup cold water
2 egg yolks
2 T. olive oil
Beat to Stiff Peaks, then Fold into Cornmeal Mixture:
2 egg whites
Fry in 1/4" Vegetable Oil.

Nutritional Information per 2 Slices:
Calories 254
Total fat 22(g)
Calories from fat 78%
Sodium 237(mg)

Prep 1
ONE Layer tomato slices in a bowl and salt both sides. Let stand 30 minutes, then rinse slices under cold water and pat them dry.

Prep 2
TWO Here’s a twist to traditional fried tomatoes--a cornmeal tempura batter. In a bowl, combine remaining ingredients (except egg whites).

Prep 3
THREE Beat egg whites to a stiff peak. With a whisk, stir a small amount into cornmeal mixture to lighten it. Then fold in the remaining egg whites.
Prep 4
FOUR Pour vegetable oil into skillet to 1/4" depth. Dip tomato slices in batter and fry slices over medium-high heat until golden brown.

Prep 5
FIVE Fry tomatoes in batches. It takes 2–3 minutes per batch. Drain on rack over paper towels. Want to get a Online Degree?  Want to get a job tips? and Social networking directory