This southern treat is one of my favorites. It even works when (as here) your very green tomatoes turn more red than you care to admit overnight! People serve them with all sorts of condiments, but I like ’em plain, with just a sprinkling of salt once they’re on the serving platter. They’re super easy to make, and I can’t think of a better way to celebrate the end of [green] tomato season.
1/8 cup milk, cream, buttermilk, whatever
1/2 cup flour
1 tsp. cayenne (more if desired)
1 1/2 tsp. salt
1 1/2 tsp. sugar
butter or oil for frying (not olive oil)
Cut ends off tomatoes; slice remaining flesh into 3 or 4 1/2-inch rounds.
Mix egg and milk in one bowl; mix dry ingredients in the other.
Dip each round into the milk-egg mixture, then coat with the flour mixture on both sides.
Place on a baking sheet.
Repeat with all the rounds.
Heat a medium castiron skillet containing 1/2 an inch of oil to medium heat.
When a splash of flour sizzles in the skillet, place rounds 1/2-inch apart in skillet.
Fry 2-4 minutes, depending on heat. If they start to smoke, turn down the heat.
Flip, and cook an additional 1-2 minutes until golden brown and crispy.