This is modified from my friend S’s amazing recipe. It’s modified because I didn’t have the bacon grease or Crisco she suggested. I wanted to try butter, but we were out of that too. So I made do and used vegetable oil.
Oil Enough to have about 1 inch deep in a large skilletsaucepan or wok.
Mix matzo and flour until mostly combined. Heat oil over medium-high heat until drops of water sizzle. While waiting for oil to heat, cut the tomato into thin slices. Coat in egg and then dip into matzoh and flour. Add one coated tomato slice at a time to the oil. Cook for about three minutes or until golden brown. Be careful not to let the oil get too hot or the coating will burn
These are great alone or on bread as a sandwich. I love a good fried green tomato. My grandmother used to make them and every bite reminds me of sitting at her kitchen table frying these up for my sister and I.