Ingredients
Scale
- 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)
Instructions
- 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.