Oh, you know when these babies showed up in the box there was a date with a big ol’ pan of hot oil in our future. Yeah, I figured out a use for them that didn’t involve frying. Butcome on! I’m pretty sure you have to fry them. I’m pretty sure it’s the law. Behold!
I’m not a big fan of frying things, mostly because I have a pretty intense fear of pans of boiling oil. But I mustered my courage and put these together. From beginning to end, it took 20 minutes. I know that because I was baking chicken drumsticks at the exact same time and the 20 minute timer I set went off just as I pulled the last tomato out of the oil. Not too shabby! To recreate a little bit of the South in your home, you will need:
4-5 firm green tomatoes
1 c flour
1/2 c milk
1/2 c cornmeal
1/2 c Italian seasoned breadcrumbs
Enough oil to put 1/2 an inch of oil in a skillet. This was 2 c of oil in my 12″ skillet.
Heat the oil in the skillet until it is shimmering. Meanwhile, set out three bowls. In one bowl, place the flour. In the second bowl, combine the eggs and milk, and in the third bowl, combine the cornmeal and breadcrumbs. Slice the tomatoes so they are a little less than 1/2 an inch thick. Discard the tomato ends. Dredge the tomatoes first in the flour, then the egg mixture, then the cornmeal mixture. Carefully (carefully!) place them in the oil. They should start sizzling and actively frying right away. If they don’t, or don’t seem very bubbly, then the oil is not hot enough. Fry until they are golden brown, flip carefully, and fry the other side. About 3 minutes per side, depending on how thick you cut them. Drain on a layer of paper towels and serve hot. Be careful not to fill the pan too much – the tomatoes should not be touching or crowding one another. If they are, this will lower the temperature of the oil and make them soggy and greasy. Small batches are best!