1 lb green tomatoes, sliced
1/2 cup corn meal
1 tablespoon minced fresh thyme or oregano
kosher salt and fresh ground pepper
1 egg, beaten
1 tablespoon water
1/3 cup extra virgin olive oil
Combine the corn meal & herbs in one shallow bowl.
Combine the egg & water in another bowl. Heat the olive oil in a skillet. Salt and pepper the tomato slices. Dip them first in the egg mixture, and then in the corn meal mixture and place in the skillet. Fry in the skillet over moderate hat, browning on both sides.
Can be served over salad greens with goat cheese or blue cheese crumble or as the "T" in a BLT. Bacon is also nice crumbled in a salad.
From Sarah Stix, Willow Tree Foods
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