Fried Green Tomatoes

Friday, August 15, 2014

On our recent trip to visit Harris Sister Deanna, I snagged a few tomatoes.  We didn't do any planting this year, and the few volunteers that we had from last year were pretty puny.  I love nothing better in the Summertime than to pluck a tomato off the branch and fix a tomato sammich for lunch. But these particular tomatoes gave me another idea!


 So, for all of you fans of Southern cookin', I give you:

Fried Green Tomatoes

What you will need:

  • 4 Large tomatoes
  • 2 eggs
  • 1/2 Cup milk
  • 1 Cup all-purpose flour
  • 1/2 Cup cornmeal
  • 1/2 Cup bread crumbs
  • 2 tsp coarse kosher salt
  • 1/4 tsp ground black pepper
  • 4 Cups vegetable oil

Directions:

  1. Slice tomatoes 1/2 inch thick.
  2. Whisk eggs and milk together in medium-sized bowl. Scoop flour onto a plate. Mix cornmeal, breadcrumbs, and salt and pepper on another plate. Dip tomatoes into flour to coat. Then, dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
  3. Pour vegetable oil into a large skillet (enough so that there is 1/2 inch of oil in the pan). Heat over medium heat. Place tomato slices into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes; they should not touch each other. When the tomatoes are browned, flip and fry them on the other side.  Drain them on paper towels.

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