Large green tomatoes (can be replaced with firm red ones)
4, sliced ½-in thick, ends discarded
Coarse kosher salt
Ground black pepper
1 quart (for frying)
Southern Fried Tomatoes
- In a medium bowl, whisk eggs with milk.
- In a shallow bowl, mix breadcrumbs with cornmeal, salt, and pepper.
- Add flour to a plate.
- Dip tomato slices into flour, to coat on both sides. Then dip them into the milk mixture and finally into the breadcrumbs mixture to coat completely.
- Pour oil until 2-in deep into a large heavy pan. Heat over medium heat (check with breadcrumbs – the oil is well-heated through when they start sizzling immediately after being thrown into the oil). Fry coated tomatoes in batches of 4 to 5 slices until browned (adjust the amount to the size of your pan. The slices should not touch each other!), flip and repeat. Transfer to a platter covered with paper towels to drain excess oil.