what you need
4 large green tomatoes
(if using Red tomatoes make sure they are FIRM!)
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse sea salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying
what to do
slice tomatoes 1/2 inch thick (discard the ends)
whisk eggs and milk together in a medium-size bowl
scoop flour onto a plate
mix cornmeal, bread crumbs 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
In a large skillet, pour vegetable oil (enough so that there is 1/2 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.
