where it is served often throughout the summer months.
Serves: 4-6; Preparation: 15 minutes;
Cooking: 40-50 minutes; Level of difficulty: Simple
6 Large green tomatoes
1 cup all purpose flour
4 eggs, beaten
5 cups, fine bread crumbs
1/3 cup beer
2 cups oil, for frying
salt
Cut the tomatoes into 1/2-in (1-cm) thick slices. Discard the first and last slices which have skin on one side. § Place four bowls side by side and fill the first with the flour, the second with the beaten eggs and beer, and the last two with the bread crumbs. § Heat the frying oil in a large skillet (frying pan) until very hot. § Dip the tomato slices into the flour; make sure they are well-covered and shake off any excess. Flour all the slices and set them on paper towels. Don’t lay the floured slices on top of each other. § Dip the slices in the egg, turn a couple of times, drain and pass to the first bowl of bread crumbs. Turn several times until they are wellcoated. § Repeat with the second bowl of bread crumbs (which are drier). § Place a few slices in the hot oil and fry for about io minutes, or until they are golden brown. Turn them over carefully at least twice using tongs or two forks. § Clean the oil of any residue and top up if necessary. Continue to fry until all the tomatoes are cooked. § Drain the fried slices on paper towels and sprinkle with salt. § Serve hot on a heated serving dish as an appetizer, or side dish with mixed grilled meats.
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