Side Pannel
Cornmeal Fried Green Tomatoes
Cornmeal Fried Green Tomatoes
- Recipe Submitted by Chicoo on 08/26/2014
Category: Vegetarian, Tomatoes
Ingredients List
- 2 green tomatoes, sliced
- 1 C cornmeal mix (I use White Lily Buttermilk Cornmeal mix which has just a touch of flour in it)
- 2 tsp salt
- 2 1/2 tsp freshly ground black pepper
- 1 egg
- 1/2 C milk
- vegetable oil
Directions
Slice tomatoes.
Set out two separate bowls. Combine cornmeal, salt and pepper in one bowl. Combine egg and milk in the other. Stir ingredients of both bowls well to combine thoroughly. Make sure egg is beaten in milk mixture.
Working with a few slices at a time, toss slices in milk/egg mixture to coat. Transfer to cornmeal mixture and coat well. Repeat process so that each slice makes 2 trips to the milk/egg mixture and 2 trips to the cornmeal mixture. (A thicker coating gives the tomatoes a better crunch in my opinion.)
Heat vegetable oil in large frying pan over medium heat. You should have the oil 1/2 inch deep in the pan. Place a few tomatoes slices into the pan and brown on one side before flipping to the other. Flip carefully, as not to break off any of the breaded part.
*Make sure and don't crowd the tomatoes. They shouldn't touch when in the pan.
Remove fried tomato slices to paper towel lined plate. Repeat until all tomatoes have been fried.
Serve immediately.
Set out two separate bowls. Combine cornmeal, salt and pepper in one bowl. Combine egg and milk in the other. Stir ingredients of both bowls well to combine thoroughly. Make sure egg is beaten in milk mixture.
Working with a few slices at a time, toss slices in milk/egg mixture to coat. Transfer to cornmeal mixture and coat well. Repeat process so that each slice makes 2 trips to the milk/egg mixture and 2 trips to the cornmeal mixture. (A thicker coating gives the tomatoes a better crunch in my opinion.)
Heat vegetable oil in large frying pan over medium heat. You should have the oil 1/2 inch deep in the pan. Place a few tomatoes slices into the pan and brown on one side before flipping to the other. Flip carefully, as not to break off any of the breaded part.
*Make sure and don't crowd the tomatoes. They shouldn't touch when in the pan.
Remove fried tomato slices to paper towel lined plate. Repeat until all tomatoes have been fried.
Serve immediately.
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