Photo by Rachael Brugger
For a little variety, add your favorite chopped fresh herbs to the cornmeal mixture, or spice up your fried green tomatoes with some minced hot pepper.
Yield: 6 to 8 servings
- 4 medium- to large-sized green tomatoes
- 1/2 cup milk
- 1 cup flour
- 1 egg
- 1 cup cornmeal
- 1 cup dry bread crumbs
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 4 to 6 T. butter
Slice tomatoes into 1/4-inch-thick rounds, pour milk into small bowl, and put flour on plate. Crack egg into another small bowl, and whisk well.
In medium bowl, combine cornmeal, bread crumbs, salt and pepper, and mix. Dip each tomato slice into milk, and shake off excess. Dredge slice in flour, covering all sides, and shake off excess. Dip flour-covered slice into egg, and let excess drip off. Dredge egg-covered slice in cornmeal mixture. Make sure tomato slice is completely covered, and set aside. Repeat with remaining tomato slices.
Over medium-high heat, melt 2 tablespoons butter in a large, nonstick skillet. Place tomato rounds in skillet, and cook 3 to 4 minutes on each side until golden-brown. You likely will have to cook the tomatoes in batches due to their size; add more butter to skillet as needed.
Remove cooked tomato slices from the skillet, and drain them on paper towel-covered plate. Serve immediately.
Excerpt from Tasty Tomatoes, part of the Popular Gardening Series, with permission from its publisher, BowTie, Inc. Purchase Tasty Tomatoes here.