tomatoes, fried green

Click the pointer to see the green tomatoes fry to the tune of Eddie Condon

Click the pointer above to see the green tomatoes fry to the tune of Eddie Condon

Ingredients

• 4 large green tomatoes
• 2 eggs
• 1/2 cup milk
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 cup bread crumbs
• 2 teaspoons coarse kosher salt
• 1/4 teaspoon ground black pepper
• 1 quart vegetable oil for frying

Directions

1. Slice tomatoes 1/2 inch thick. Discard the ends.
2. 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.
3. 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.

  Canola works just great.  Olive is hard to use.  

The trick to this cooking is not to have the oil too hot.  You want to brown and not burn the coating yet leave time for the tomatoes to cook soft.  Elizabeth actually likes them a bit crunchy, but they are sweeter when cooked soft inside and crunchy outside.  I add Frank's hot sauce and some fresh grated parmigiana.

I used the Italian seasoned bread crumbs.