Serve for 4
4 large green tomatoes
1 cup Polenta or coarse cornmeal
1 tsp aregano or marjoram
half tsp garlic powder
1 egg
all purpose flour for dredging
vegetable oil for deep frying
salt and ground black pepper to taste
Mix polenta or cornmeal with the oregano or marjoram and garlic powder in a shallow bowl.
Lightly beat the egg in another bowl and season with salt and pepper.
Put flour in third bowl.
Dip the tomatoes into flour, then into egg and finally into polenta or cornmeal mixture.
Fill a wok one-third full of vegetable oil and heat steadyly until quite hot.
Slip the coated tomatoes into the oil carefully, a few at atime.
Fry on each side until crisp.
Remove and drain well on kitchen paper.
Repeat with the remaining tomatoes.
Serve immediately.
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