I like to say fried green tomatoes just as much as I like to eat them. They are great alone with a yummy sauce as a snack or appy, as a side dish or in sandwich. Next time you go to buy your tomatoes on the vine and you see some bright firm green ones, try this recipe that's fun to make, eat and say.
- 4 large green tomatoes
- 2 eggs
- 1/2 cup milk or rice milk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup bread crumbs or panko
- 2 teaspoons coarse kosher salt
- 1/4 teaspoon ground black pepper
- extra dried spices, I used oregano and chilli powder
- coconut oil or vegetable oil for frying
Directions
- Slice tomatoes 1/2 inch thick. Discard the ends.
- Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate and add some spice. Mix cornmeal, bread crumbs or panko and oregano 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.
- In a large skillet, pour oil (enough so that there is 1/4 inch of oil in the pan) and heat over a medium heat. Place tomatoes 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.
