Anyone dining out in the South during the summer months knows that when you spot fried green tomatoes on the menu, you order them. It’s almost unthinkable to skip over the iconic dish that sings summertime in our region. You might find them as a popular side or offered as an off-the-menu seasonal special that’s prepared in a new, creative, flavorful way. Order a plate of the gems stacked high (with extra buttermilk dipping sauce on the side), or try them as an addition to a favorite dish. Top a burger, pile on a BLT, serve with shrimp Remoulade, toss in a salad, slice and serve with mozzarella and basil, transform them into muffins.
4 large green tomatoes
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
Slice tomatoes 1/2 inch thick. Discard the ends. 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. 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.