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
Instructions:
Slice the green tomatoes into 1/2-inch thick slices, discarding the ends.
In a larger bowl, whisk together the eggs and milk.
Scoop the flour onto a plate. On another plate, mix together the cornmeal, bread crumbs, salt, and pepper.
Dip each tomato slice into the flour to coat, then dip it into the milk and egg mixture. Finally, dredge the tomato slice in the breadcrumb mixture to completely coat.
In a large skillet, pour enough vegetable oil so that there is about 1/2 inch of oil in the pan. Heat the oil over medium heat.
Depending on the size of your skillet, place the coated tomato slices into the frying pan in batches of four or five.
Make sure not to crowd the tomatoes, as they should not touch each other.
Fry the tomatoes until they are browned on one side, then flip them and fry them on the other side. Each side should take a few minutes to complete.
Once the tomatoes are fried to a golden brown, remove them from the skillet and drain them on paper towels to remove excess oil.
These fried green tomatoes make for a delicious and crispy appetizer or side dish. Enjoy them while they’re hot!