I can picture it now.Â The spring bulbs have popped out their flowering heads, the grill is hot & ready for some bourbon salmon & the neighbors are jealous of the wondrous scents carrying themselves from our house to their inquisitive noses.Â Nothing says springtime like these fantastic fried green tomatoes.Â Enjoy this delightful recipe.
- 4 large green tomatoes
- 2 eggs
- 1/2 cup whole milk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup bread crumbs
- 2 teaspoonsÂ salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
- 1/8 teaspoon cayenne pepper
- Vegetable oil for frying
Go ahead and slice yourÂ tomatoes to about 1/2 inches in thickness. Discard the ends.
In a medium bowl- whisk eggs and milkÂ together.
PlaceÂ flour onto a plate, set aside.
Mix cornmeal, bread crumbsÂ & seasoningsÂ onto another plat, set aside.
Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumb mixture to completely coat.
In a large skillet- pour veggie oil, enough so that you cover about 1/2 inchÂ of pan.Â Heat over a medium heat. Place tomatoes into the frying pan.Â Â Be sure toÂ notÂ crowd the tomatoes, try not to have them touching.
When the tomatoes are browned, flip and fry them on the other side. Pat dry with paper towels.