You make them the same way you do breaded items. Slice the tomatoes (you should get 4 to 5 slices per tomato) Dip the slices in egg and milk mixture, then into the flour. Make sure your oil is hot, turn slices over when they brown on the bottom. You can salt during cooking or afterwards but they will need salt. They are done when a fork can be inserted in it easily. Sometimes one will stay hard and you can remove them when they are brown on both sides.
You can egg and flour all the slices before you start cooking them. If you have very many it seems faster and makes less mess to clean up afterwards.
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Request: Fried Green Tomatoes (10/04/2009)
Slice 5 to 6 green tomatoes. Place the green tomatoes in milk and soak for one hour or more.
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Request: Fried Green Tomatoes
Archived on 10/04/2009
Slice 5 to 6 green tomatoes. Place the green tomatoes in milk and soak for one hour or more. Keeping the rest of the milk, add one egg and beat until foamy. Add a little more milk if needed. Dip tomato slices in 1/2 corn meal and 1/2 flour mixture. Fry until crispy in olive oil (original recipe calls for lard). If lard is still used, this really is the best way to fry the green tomatoes.
