Fried Green Tomato Pillows

Note from Cheri: This recipe is from Mollie Katzen's wonderful new vegetarian cookbook Vegetable Heaven. Traditional fried green tomatoes are very light and are usually served as a side dish or snack. Mollie says she came up with this cornmeal battered version because she wanted a fried green tomato variation that was substantial enough to be a light brunch or supper entrée. If you can't get bona fide green tomatoes, just use the least ripe ones you can find. You can make this batter several days ahead and store it in an airtight container in the refrigerator. If necessary, thin with a little extra milk before coating the tomatoes. Click here to read an interview with Mollie as well as find more of her recipes.

1 C unbleached white flour 1 C cornmeal 2 tsp. baking powder 3/4 tsp. salt 1/8 tsp. cayenne 1 C milk 2 large eggs 2 large unripe tomatoes (about 1 lb.) cut into 1/2" slices a little oil or butter for the pan Optional Garnish: sour cream or plain yogurt

Serves 4-6 Combine dry ingredients in a bowl and stir until well combined. In a separate bowl, beat together the milk and eggs until frothy. Make a well in the center of the dry ingredients and pour the milk/egg mixture into this well. Stir until thoroughly combined, but don't overmix. Core the tomatoes and cut them into 1/2" rounds. Meanwhile begin heating a little oil or melting a little butter in a skillet over medium heat. Add the tomato slices to the batter one by one, pushing them around gently with a spoon until they are well coated. Lift them from the batter with the spoon, and add them to the hot skillet. (You might need to spoon a little extra batter on top of each tomato, so no bald spots are peeking through.) Fry on both sides until crispy and golden. Serve hot, topped with sour cream or plain yogurt, if desired.