If you have not tried fried green tomatoes till now, this is the time for it. I would say that it is a must-try at least once as it is uber amazing. My kids watch these food shows of food trucks on television and in one of these episodes I remember watching them making these big slices of fried green tomatoes. It looked so delicious, the tomatoes were meaty and that crumb!
I had to try it soon. That is how I tried this for the first time. It was soft and perfectly crunchy, one of the easiest things to make. I ensured to cut them into perfect sizes, not too thick or thin. Also, it is important to cut them evenly as they will ensure even cooking. I cook very few at one go when the oil is hot enough, overcrowding will reduce the temperature of the oil and the tomatoes will turn soggy (which is horrible). Fry them on medium heat and the key here is to control the oil temperature and you get perfectly fried green tomatoes.
This could be enjoyed on a summer day, but I love it more when the monsoon starts. It is perfect!
- 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
How to make it
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 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.