Pesach Fried Green Tomatoes


1/2 cup matzah meal

1 tsp kosher salt

1/2 tsp cayenne pepper

1/8 tsp granulated sugar

2 large eggs

4 to 5 large green tomatoes (about 2 lb), cored and sliced 1/2 inch thick, ends discarded. (If you can’t find green

tomatoes, use hard, unripe red tomatoes)

1/2 cup or more vegetable oil for frying


In a pie plate, mix the matzah meal, salt, cayenne pepper, and sugar.

In another pie plate, with a fork, beat the eggs. One at a time, dip the tomato slices into the beaten eggs, letting the excess drip off. Then coat with the matzah meal, pressing it into the surface. Place the crumbed tomatoes on waxed-paper-lined baking sheets.

In a large heavy skillet, heat half the oil over medium heat. Add a layer of tomatoes and fry, turning once, until browned and crisp, 6 to 8 minutes. Drain on paper towels.

Repeat with the remaining tomato slices, adding additional oil as needed. Serve hot.

Yield: 4 to 6 servings