Crispy Fried Green Tomatoes with Fresh Tomato Salsa - Gourmet, August 1998
Served with homemade salsa, these classic fried green tomatoes receive a modern twist.

2 pounds green (unripe) tomatoes (roughly 4 medium)
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
3/4 teaspoon cayenne
1 large egg
1 tablespoon milk
5 cups cornflakes (about 6 ounces)
1/2 stick (1/4 cup) unsalted butter
1/4 cup vegetable oil

Accompaniment: fresh tomato salsa

Preheat oven to 375�F.

1. Cut twelve 1/2-inch-thick slices from tomatoes. In a shallow bowl whisk together flour, salt, sugar, and cayenne. In another shallow bowl whisk together egg and milk. In a third shallow bowl coarsely crush cornflakes with hands.

2. One tomato slice at a time, dredge in flour and shake off excess, then dip in egg and let excess drip off. Press cornflakes onto slices to coat, and arrange in a single layer on a baking sheet.

3. In a 12-inch nonstick skillet, heat 1 tablespoon butter and 1 tablespoon oil over moderate heat until the foam subsides, then fry 3 tomato slices until golden brown, about 3 minutes per side. (Take care not to let the cornflakes burn.) Move tomatoes to paper towels to drain. Fry the remaining slices in the remaining butter and oil the same way. Arrange drained slices in a single layer on another baking sheet. Bake in the middle of the oven until tender and hot, about 4 minutes.

Top the tomatoes with salsa before serving.

Makes 4 first-course servings.