1green tomatomedium-size, cut into ⅛-inch slices or thinner
peanut oilfor frying
Kosher salt and freshly cracked black pepperto taste
Slice the tomato as thin as possible.
Make a breading station: Add breader mix and some fresh cracked pepper to a small bowl. In a separate bowl crack and lightly beat one egg. Dip tomato slices into the breader mix, then into egg, then back into breader. (Repeat again if you want a thicker batter.)
Pour oil to a depth of ¼ to ½-inch in a large cast-iron skillet; heat to 375 degrees F. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden.
Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.
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