4-6 large green tomatoes. Make sure they're firm, and unripe. The more green, the more tart & tasty they'll be. More ripe tomatoes don't stay firm enough for frying.
2 eggs
1/2 cup milk, or buttermilk - buttermilk is best for this recipe
3/4 cup flour
3/4 cup cornmeal - this is a must, is gives it the perfect fried texture
1/2 cup plain bread crumbs - not panko crumbs
1/2 teaspoon fresh ground black pepper
1 teaspoon kosher or sea salt
A fryer or large pan filled 1/2 - 3/4 way with cooking oil
Directions
Whisk & mix the milk & eggs until well blended.
Add the dry ingredients to another bowl, and stir well.
Slice the tomatoes about a 1/2 inch thick. Don't use the ends.
Dip the tomatoes in the milk & egg, then coat with the dry ingredients.
On medium high heat add the coated tomatoes. Make sure the oil is bubbly hot before adding. You can use a skillet, but I prefer dunking them in oil, about 4 tomatoes at a time. They will float in the oil, and cook evenly.
After browned, place on plate covered with paper towel to drain excess oil.
Serve warm with lemonade or iced tea. A fantastic Southern dish!
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