Fried Green Tomatoes

 

                Just before fall's freeze, every tomato plant in the world seems to burst forth with fruit that doesn't stand a chance of getting ripe and juicy. Frying saved the hard green tomatoes, and when you add another reputed aphrodisiac, cumin, you're really ready for winter.

Serves 4

• 4 medium green tomatoes
• ½ cup flour
• 1 teaspoon salt
• ½ teaspoon cumin seeds, toasted an grond
• ¼ teaspoon fresh-ground black pepper
• 2 pinches of sugar
• 1 egg
• 1 tablespoon milk
• ½ cup medium-grind cornmeal, preferably stone-grind
• Canola oil, for pan frying

1. Slice the tomatoes ¼ inch thick.
2. In a small bowl, combine the flour with the salt, cumin, pepper, and sugar.
3. In another small bowl, beat the egg and the milk ; place the cornmeal in a third small bowl.
4. Dredge each tomato slice in the seasoned flour, then dip it briefly in the milk mixture ; finally, dip it in the cornmeal.
5. In a large, heavy skillet, heat a thick film of oil ; add the tomatoes, and fry them over medium heat, turning them once.
6. Cook the tomatoes 2 to 3 minutes per side, until they are golden brown and crispy.
7. Serve them hot.

BON APPÉTIT