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Crunchy Fried Green Tomatoes

Photo: William Dickey; Styling: Lisa Powell Bailey
Prep time 25 mins
Fry time 8 mins
Yield Makes 4 to 6 servings
A coating of matzo meal, which is made from unleavened flour and water, gives this classic dish extra crunch. Look for matzo in the kosher section.

Ingredients

  • 1/2 cup matzo meal
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground red pepper
  • 1/8 teaspoon sugar
  • 4 to 5 large green tomatoes (about 2 lb.), cut into 1/2-inch-thick slices
  • 2 large eggs, lightly beaten
  • Vegetable oil
  • Kosher salt (optional)

How to Make It

  1. Combine first 4 ingredients in a shallow dish.

  2. Dip tomatoes into eggs, allowing excess to drip off. Dredge in matzo mixture, pressing it into the surfaces. Place on a wax paper-lined baking sheet.

  3. Pour oil to a depth of 1/2 inch into a large, deep cast-iron or heavy skillet; heat over medium heat to 360°. Fry tomatoes, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Sprinkle with additional salt, if desired. Serve immediately.

Matzoh Ball Gumbo: Culinary Tales of the Jewish South by Marcie Cohen Ferris