Recipe For Fried Green Tomatoes With Cornmeal
Dip in egg mixture and dredge in cornmeal mixture.
Recipe for fried green tomatoes with cornmeal. Dust the slices lightly with flour then dip slices in the beaten egg letting the excess drip off. Pour oil to a depth of 1 4 to 1 2 inch in a large cast iron skillet. Working in batches remove tomatoes from buttermilk shaking off excess and dip in cornmeal to coat each side.
Dredge in breadcrumbs to completely coat. Drop tomatoes in batches into hot oil and cook 2 minutes on each side or until golden. Dip tomatoes into flour to coat.
Mix cornmeal bread crumbs and salt and pepper on another plate. Step 3 dip each tomato slice into flour then dip into egg mixture. Slip the slices into the oil in a single layer and fry until golden brown about 2 to 3 minutes on each side.
Place flour and cornmeal in 2 separate shallow bowls. This recipe starts with unripe green tomatoes which are coated with cornmeal and later fried. Then dip the tomatoes into milk and egg mixture.
Coat well with the cornmeal or breadcrumbs. To serve four to six people the ingredient list is fairly simple and straightforward. Drain on paper towels or a rack.
Shake off the excess cornmeal. In a deep sided skillet heat a few inches of the bacon grease or vegetable oil to 375 f. Dredge tomato slices in remaining 1 4 cup flour.