Fall is the perfect time to try this southern classic recipe. We made in Utah style by serving with Ranch Dressing or Fry sauce. I like to serve as an appetizer while they are still hot and crispy.
Fried Green Tomatoes
4 medium Green Tomatoes 2 Eggs ¼ Cup Milk or Buttermilk 2 Tablespoons Hot Sauce ½ Cup Flour ½ Cup Cornstarch 1 Cup Cornmeal ½ Cup Bread Crumbs 2 teaspoon Salt ½ teaspoon Pepper About 2 Cups Vegetable Oil
Slice tomatoes into ½ inch thick slices. Discard the ends.
In a medium size bowl, whisk eggs and milk and hot sauce together. Scoop the flour and cornstarch onto a plate, mix to combine. In another plate mix together the cornmeal, bread crumbs, and salt and pepper.
In a large skillet, pour vegetable oil and heat over medium heat to 350 degrees. Dip tomatoes into flour to coat both sides. Then dip the tomatoes into the milk and egg mixture. Then dredge in breadcrumbs to completely coat.
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 on rack over some paper towels. Serve immediately with ranch dressing or fry sauce or your favorite sauce.
*To make Gluten Free by using GF flour and GF bread crumbs.