I used my prior recipe for a base, then combined in 3 other recipes to come up with this one. We seem to like this even better than any previous recipe we have tried.
Ingredients:
- 4 large green tomatoes - make sure they have not started to ripen
- 2 eggs
- 1/2 cup milk
- 1 cup flour
- 1/4 cup cornmeal
- 1 cup bread crumbs
- 1 tsp. sea salt
- 1/2 tsp. pepper
- 1/4 tsp. cayenne pepper
- canola oil covering large non-stick frying pan to 1/4-1/2 inch
Directions:
- Slice tomatoes 1/2 inch thick (much better than 1/4 inch); discard each end
- Whisk eggs and milk in a medium-sized bowl
- Mix all other ingredients in a large bowl or, if you have one, a large plate with a 'lip' on the rim
- Heat the oil
- Dip tomatoes into the egg mixture and coat well
- Dredge tomatoes in the flour mixture to completely coat on both sides
- Place tomatoes in the hot oil making sure they do not touch one another - better to do in batches if skillet won't hold them
- Turn over when first side is brown and brown the other side
- Drain on paper towels and enjoy
I served them with a garlic ranch dressing - very good.
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