Fried green tomatoes

Ingredients

• 4 large green tomatoes
• 2 eggs
• 1/2 cup milk
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 cup bread crumbs
• 2 teaspoons coarse kosher salt
• 1/4 teaspoon ground black pepper
• 1 quart vegetable oil for frying

How To Make Fried Green Tomatoes

Step 1: Prepare the Tomatoes

1. Slice the Tomatoes: Begin by slicing the green tomatoes into 1/2-inch thick slices. Discard the ends to ensure uniformity.
2. Set Up Dredging Stations: In separate dishes, prepare your dredging stations:

• Place the flour on a plate.
• In a medium-sized bowl, whisk together the eggs and milk.
• On another plate, mix the cornmeal, bread crumbs, salt, and pepper.

Step 2: Dredge the Tomatoes

1. Coat with Flour: Dip each tomato slice into the flour, ensuring it is evenly coated. This helps the egg mixture adhere better.
2. Dip in Egg Mixture: Next, dip the floured tomato slices into the egg and milk mixture, coating both sides.
3. Coat with Bread Crumbs: Finally, dredge the tomato slices in the bread crumb mixture, pressing lightly to ensure an even coating.

Step 3: Fry the Tomatoes

1. Heat the Oil: In a large skillet, pour in enough vegetable oil to create a 1/2-inch depth. Heat the oil over medium heat until it reaches about 350°F (175°C).
2. Fry in Batches: Carefully place the coated tomato slices into the hot oil in batches of 4 or 5, depending on the size of your skillet. Make sure the slices do not touch each other.
3. Cook Until Golden Brown: Fry the tomatoes until golden brown on one side, then flip and fry the other side. Each side should take about 3-4 minutes.
4. Drain the Tomatoes: Once the tomatoes are golden brown and crispy, remove them from the oil and place them on paper towels to drain any excess oil.

Step 4: Serve and Enjoy

Arrange your Fried Green Tomatoes on a serving platter. They are best enjoyed hot, right out of the fryer. Serve them with a side of ranch dressing, remoulade, or a simple squeeze of lemon juice for an added zing.