This recipe is super unique. Who would have thought of frying those green tomatoes will result in the World’s Best recipe! When I first made this I didn’t know what to expect, yet I was so excited because it’s different, something I haven’t tried before. And the result was surprisingly good, fresh! You can use red tomatoes as well for this, although, use those that are not overly ripe or they will be mushy. Bring these babies outside and serve these with fresh lemon juice or iced tea for a refreshing taste of summer. Share this with your friends or loved ones, I assure you they will sit there, agape, on how yummy these fried green tomatoes are!
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: Slice in half-inch thick the tomatoes and discard the ends.
Step 2: In a medium-size bowl, mix the eggs and milk. And scoop some flour onto a plate.
Step 3: In another plate, mix the cornmeal, bread crumbs, salt, and pepper.
Step 4: Coat the cut tomatoes first into the flour. Then, dip it into the milk and egg mixture. And lastly, completely coat the tomatoes in breadcrumbs.
Step 5: Pour the vegetable oil in a large skillet just enough to have 1/2 inch oil in the pan and heat over medium heat.
Step 6: Once the oil is hot, drop tomatoes into the frying pan in batches of 4 or 5 depends on the size of the skillet that you are using. Make sure though to not overcrowd and that the tomatoes should not touch each other.
Step 7: Fry until the tomatoes are browned, then flip to brown the other side. Once cooked, drain the tomatoes on paper towels.
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
Step 1: Slice in half-inch thick the tomatoes and discard the ends.
Step 2: In a medium-size bowl, mix the eggs and milk. And scoop some flour onto a plate.
Step 3: In another plate, mix the cornmeal, bread crumbs, salt, and pepper.
Step 4: Coat the cut tomatoes first into the flour. Then, dip it into the milk and egg mixture. And lastly, completely coat the tomatoes in breadcrumbs.
Step 5: Pour the vegetable oil in a large skillet just enough to have 1/2 inch oil in the pan and heat over medium heat.
Step 6: Once the oil is hot, drop tomatoes into the frying pan in batches of 4 or 5 depends on the size of the skillet that you are using. Make sure though to not overcrowd and that the tomatoes should not touch each other.
Step 7: Fry until the tomatoes are browned, then flip to brown the other side. Once cooked, drain the tomatoes on paper towels.
