Fried Green Tomatoes

Real Simple has a feature this week on Regional All American Foods. My favorite of course was the Southern of Fried Green Tomatoes. Check out the article for the other favorites such as Mid-Western Cole Slaw, Southwestern Enchiladas, or Texan dry rubbed baby back ribs.

1/2 cup all-purpose flour

3 eggs, beaten

1/2 cup yellow cornmeal

1 pound green tomatoes, sliced 1/2 inch thick

1/2 cup canola oil

Kosher salt

Place the flour, eggs, and cornmeal in 3 separate shallow bowls. Dip the tomatoes first in the flour, then in the eggs (letting any excess drip off), and finally in the cornmeal, pressing gently to help it adhere.Heat the oil in a large skillet over medium-high heat. Working in batches, cook the tomatoes until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate. Season with 1/2 teaspoon salt before serving.