Strictly Southern

Cafe Drake especially craves Below The Mason-Dixon Line dinners during Summer, the hot and humid weather reminding us daily (and nightly) of our southern roots. Above, a perfect weeknight "vegetable meal" of hot water cornbread, black-eyed peas and fried green tomatoes. 

CAFE DRAKE'S FRIED GREEN TOMATOES

The addition of Old Bay seasoning really elevates these fried tomatoes to a sublime level. Serve as a side dish or pile on thick slices of really good white bread, slathered with mayonnaise, and treat yourself to an authentic Southern specialty.

• 4 large green tomatoes
• 2 eggs
• 1/2 cup milk
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 cup bread crumbs
• 2 teaspoons Old Bay seasoning
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground black pepper
• vegetable oil for frying (we use canola)

1. Slice tomatoes 1/2 inch thick. Discard the ends.
2. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs, Old Bay seasoning and salt and pepper(s) on another plate. Dip tomatoes into flour to coat. Dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
3. In a large skillet, pour vegetable oil (enough so that there is roughly 1/3 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes; they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.