One thing I have always wanted to try is fried green tomatoes. Taking a lookout in my garden I saw quite a few tomatoes that were green and knew I had to try them. For those of you that are not familiar with this dish… fried green tomatoes are just that, tomatoes that are not yet ripe. They get coated with breading and fried in oil. The green tomatoes are first dipped in an egg/milk mixture and then rolled in both bread crumbs and cornmeal. You could also use tomatoes that are ripe for this recipe but make sure they are not overripe or they will become mushy. I suppose you could deep fry these as well if you prefer. If you are like me and want to give fried green tomatoes a try, check this recipe out. Enjoy.
(Makes 4 Servings)Print
- 4 large green tomatoes
- 2 eggs
- ½ cup milk
- 1 cup all-purpose flour
- ½ cup cornmeal
- ½ cup breadcrumbs
- 2 teaspoons kosher salt
- ¼ teaspoon ground black pepper
- 1-quart vegetable oil (for frying)
- Slice each tomato into about ½ inch thick slices. Discard the ends. In a medium bowl whisk eggs and milk until well combined.
- Pour flour onto a plate.
- On a pie plate or bowl combine bread crumbs, cornmeal, salt, and pepper. Roll each tomato slice in flour, then dip in the egg mixture and then dredge in cornmeal/breadcrumb mixture until evenly coated.
- Repeat until all slices are coated.
In a large skillet add oil, so that the oil is about ½” deep in the pan. Heat to medium-high heat. Add tomatoes to the pan (until the pan is full but tomatoes should not be touching each other).
- Fry until tomatoes are brown on the bottom, flip over and brown on the other side. Remove from the pan and drain on paper towels.