Monday, August 27, 2007

Southern fried green tomatoes

3-4 firm, green tomatoes
½ cup milk
½ cup flour
2 eggs, beaten
½ cup cornmeal
olive oil

Slice the tomatoes into half inch rounds and salt.

Heat 1-2 Tbsps olive oil over medium-high heat in a non-stick skillet.

Set up four bowls: one for milk, one for flour, one for egg and one for cornmeal. Dip each round in this order, allowing each addition to coat it well.

Cook the rounds until golden brown, flipping occasionally. Add more olive oil if needed.

Serve plain, with goat cheese (or feta) or on a salad.

1 comment:

erin said...

If it's truly Southern fried green tomatoes, I'm going to throw out my suggestion to serve it with ranch dressing (like any other fried appetizer in Jacksonville:)