This early in the season some people get very protective of their tomatoes, green tomatoes that is. They are holding out for the big beautiful red ones. I don't really know anyone that knows exactly how many tomatoes they have on the vines so they never really miss 4 or 5. Just sayin'.
The biggest problem with fried green tomatoes is you never get to sit to eat if you are the one cooking. As fast as they come out of the skillet someone has them and gone.
You will love the crunchy from the matzo meal, and a bit of heat from the hot red pepper in these New Orleans fried green tomatoes.
4 to 6 servings - maybe
1/2 cup matzo meal
1 teaspoon kosher salt
1/2 teaspoon ground red pepper
1/8 teaspoon sugar
4 to 5 large green tomatoes (about 2 pound), cut into 1/2-inch-thick slices
2 large eggs, lightly beaten
Kosher salt (optional)
1. Combine first 4 ingredients in a shallow dish.
2. Dip tomatoes into eggs, allowing excess to drip off. Dredge in matzo mixture, pressing into the surface. Place on a wax paper lined baking sheet.
3. Pour oil to a depth of 1/2-inch into a large, deep cast-iron skillet; heat over medium heat to 360 degrees. Fry tomatoes, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Sprinkle with additional salt, if desired. Serve immediately.