Ingredients:
- 2 egg whites, beaten
- 1 cup yellow cornmeal
- 1/2 tsp. fine sea salt
- 2 ripe green tomatoes, sliced crosswise to 1/4 inch
- 2 Tbsp. vegetable oil
Directions:
- Preheat the oven to 200 F or the “keep warm” setting, if you have it.
- Place the egg whites in a shallow bowl for dredging. Combine the cornmeal and salt in another shallow bowl for dredging.
- Heat the vegetable oil in a medium skillet over medium-high heat. Working in batches to avoid crowding the pan, dredge a tomato slice in egg white and then cornmeal mixture and place directly into the hot oil. Fry on each side for about 2 minutes, or until cornmeal is lightly browned and formed a crispy crust.
- Tomatoes should still be firm. Remove fried tomato slices to a wire rack over a baking sheet lined with paper towels and place them in the oven to stay warm. Garnish with chives if desired.
