Fried green tomatoes recipe

FRIED GREEN TOMATOES

DIRECTIONS

1. Tomatoes should be sliced 1/2 inch thick. The ends should be discarded.
2. In a medium-sized mixing bowl, whisk together the eggs and milk. Fill a plate halfway with flour. On a separate pan, combine cornmeal, bread crumbs, salt, and pepper. To coat tomatoes, dredge them in flour. The tomatoes are then coated in the milk and egg mixture. To cover full, dredge in breadcrumbs.
3. Pour vegetable oil into a large skillet (enough to cover the bottom of the pan by 1/2 inch) and fire over medium heat. In batches of 4 or 5, depending on the size of your skillet, add tomatoes to the frying pan. Do not overcrowd the tomatoes; they should not be touching. Flip and fry the tomatoes on the other hand until they’ve browned. They should be drained on paper towels.