Parmesan Fried Green Tomatoes (Jim Fobel)

PARMESAN FRIED GREEN TOMATOES

4 medium green tomatoes
2/3 cup all purpose flour
2 large eggs
1 tablespoon water
2/3 cup coarse yellow cornmeal
2/3 cup freshly grated Parmesan cheese
2 tsp. dried oregano, crumbled
1 tsp. salt
1/4 tsp. ground black pepper
2 1/2 Tbsp. olive oil, divided use
2 Tbsp. butter, divided use

Cut out the woody stem end of each tomato; slice the tomatoes about 1/4-inch thick. You will get about 6 good slices from each, plus the end pieces. Set aside.

Choose 3 shallow dishes for the coating ingredients. Put the flour in one; whisk the eggs with 1 tablespoon water in the second, and stir together the cornmeal, parmesan, oregano, salt and pepper in the third.

Do not coat the tomato slices until you are ready to cook them, and then coat only as many as will fit into the pan at one time (6-7).

Place a large, heavy skillet over moderately high heat. Add 1 tablespoon of the olive oil and 1/2 tablespoon of the butter.

Dip 1 tomato slice in the flour, turning it to coat both sides lightly. Dip into the egg, turning once to coat both sides, and then put it into the cornmeal mixture; tap it several times and turn to coat evenly. Put the coated tomato slice into the hot skillet. Continue coating and adding slices until the pan is full (in a single layer.)

Fry until deep golden brown, turning once, 2-3 minutes each side. Drain on paper towels. Repeat, adding 1/2 tablespoon each of olive oil and butter to the pan for each new batch.

Sprinkle lightly with salt and serve hot or warm.

Makes 6 side dish servings
From: Risa G., NJ
Source: Jim Fobel's Big Flavors by Jim Fobel