Cooking time::

(Makes 28 Slices)
Work Time: 50 minutes
Cook Time: 25 minutes


Sprinkle with Kosher Salt:
7 green tomatoes, cut into 1/2″ thick slices
1/2 cup yellow cornmeal
1/3 cup all-purpose flour
1/4 cup cornstarch
2 T. baking powder
1/2 t. pepper
1/4 t. cayenne
1 T. vegetable oil
Stir in:
3/4 cup cold water
2 egg yolks
2 T. olive oil
Beat to Stiff Peaks, then Fold into Cornmeal Mixture:
2 egg whites
Fry in 1/4″ Vegetable Oil.


Prep 1
ONE Layer tomato slices in a bowl and salt both sides. Let stand 30 minutes, then rinse slices under cold water and pat them dry.
Prep 2
TWO Here’s a twist to traditional fried tomatoes–a cornmeal tempura batter. In a bowl, combine remaining ingredients (except egg whites).
Prep 3
THREE Beat egg whites to a stiff peak. With a whisk, stir a small amount into cornmeal mixture to lighten it. Then fold in the remaining egg whites.
Prep 4
FOUR Pour vegetable oil into skillet to 1/4″ depth. Dip tomato slices in batter and fry slices over medium-high heat until golden brown.
FIVE Fry tomatoes in batches. It takes 2–3 minutes per batch. Drain on rack over paper towels.
Sharmin Begum

The author Sharmin Begum

I have loved spicy food, Mexican in particular, since I was a child as my father was from El Paso where I acquired a taste for it on our many visits. I have cooked Tex-Mex all my adult life, but about 7 years ago I began cooking authentic Mexican food using my own ingredients and making my own tortillas, tamales, etc. On one of my visits to NM I attended the Santa Fe Wine and Chile Fiesta and took some excellent cooking classes at the Santa Fe Cooking School and the Old Mexico Grill. I love New Mexican food equally as well as Mexican.

I also grow my own chile peppers, tomatillos, and herbs like cilantro and epazote because they are not available locally.

I got into web publishing because I enjoy “meeting” fellow Chile-heads from all over the world and sharing my passion with them.

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