BEST FRIED GREEN TOMATOES

BEST FRIED GREEN TOMATOES
“You can use red tomatoes but make sure they are not over ripe”


4 large green tomatoes
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup cornmeal
½ cup breadcrumbs
2 tsp. coarse kosher salt
¼ tsp. black pepper
1 quart vegetable oil for frying


1. Slice tomatoes ½ -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 and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip 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 ½-inch of oil in the pan) and heat over medium heat. Place tomatoes into frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crown 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.

Yield: 4 servings.