(Fried green tomatoes - Authentic Italian recipes)

4 large, firm unripe tomatoes, cut into
1/2-inch thick slices, ends removed
1 egg
4 tablespoons milk
4 drops Tabasco sauce
1 tablespoon dried thyme
1/2 teaspoon powdered ginger
100 g (3 1/2 oz) cornmeal
Oil for frying
Salt
Pepper, if you like

Time:
preparation: 20 minutes
cooking: 15 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Beat the egg in a bowl together with milk and tabasco sauce.
In a dish combine cornmeal, thyme, ginger, salt and pepper (if you like) together.
Dip the tomatoes in the beaten egg and then dredge them in the cornmeal mixture, coating both sides well.
Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes until golden brown and crispy on both sides, about 3 to 4 minutes on each side.
Carefully remove the tomatoes and drain on paper towels.
Serve hot or cold.

Note

- Serve them as starter or side dish.
- We also prepared another recipe with them: a warm tomato pie. Prepare the fried tomatoes (we baked them instead of frying for a lighter recipe). Then spoon some tomato sauce on the bottom of a deep baking pan; make a first layer with the tomato slices and cover with tomato sauce and grated mozzarella cheese. Continue until all the ingredients are used up (remember that the top layer must be of sauce mixed with mozzarella). Bake for 15 minutes at 180°C (350°F).