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, ¼" bias sliced

Combine the ground peanuts, first quantity of flour, cayenne pepper and salt. Whisk eggs and water together. Dredge the tomato slices in the second quantity of flour and then coat with egg mixture. Coat thoroughly with the peanut-flour mixture. Add the oil to a heavy skillet over medium heat. Pan-fry the tomato slices for about 3 minutes per side until golden. Remove and drain on paper toweling. Pour off the excess oil and add the honey. When it simmers, whisk in the chilled butter. Once incorporated, add the sliced green onions. Plate the tomato slices and drizzle evenly with the butter. Serve immediately.