From: Chef Tom Egerton, Crane's Tavern, Hilton Head, SC. This recipe won first prize in the salad/side category of the 2009 Southern Peanut Growers Chefs' Recipe Contest. Yield: 4 servings. 1 cup peanuts, ground fine 1 cup all-purpose flour 2 tsp. cayenne pepper 1 Tbsp. salt 3 large eggs 3 Tbsp. water 12 slices large green tomatoes, ¾" 2 cups all-purpose flour ½ cup peanut oil 1 cup honey ¼ lb. butter 2 Tbsp. green onion, ...

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