- 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 ½ teaspoon salt before serving.