Fried Green Tomatoes

 

 This is a delicious Southern favorite, soon to become yours.

 

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

 

Tomatoes should be sliced 1/2 inch thick. Throw away the ends. In a medium-sized mixing bowl, combine the eggs and milk. Place flour on a dish.

Combine the cornmeal, bread crumbs, salt, and pepper in a separate dish.

Coat the tomatoes with flour. The tomatoes are then dipped in a milk and egg mixture.

Dip in breadcrumbs to cover fully. Pour vegetable oil into a large skillet (enough to cover the bottom by 1/2 inch) and heat over medium heat. Cook the tomatoes in batches of 4 or 5, depending on the size of your skillet.

The tomatoes should not be crowded and should not come into contact with one another. When the tomatoes are done, turn them over and brown the other side. They should be drained on paper towels.