Fried Inexperienced Tomatoes are completely seasoned earlier than being deep fried. They’re crispy on the surface and savory on the within, making them a beautiful deal with!

Components:

• 4 giant inexperienced tomatoes
• 2 eggs
• 1/2 cup milk
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 cup bread crumbs
• 2 teaspoons coarse kosher salt
• 1/4 teaspoon floor black pepper
• 1 quart vegetable oil for frying

How To Make Fried Inexperienced Tomatoes:

Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk collectively in a medium-size bowl. Scoop flour onto a plate. Combine cornmeal, bread crumbs and salt and pepper on one other plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg combination. Dredge in breadcrumbs to fully coat.
In a big skillet, pour vegetable oil (sufficient so that there’s 1/2 inch of oil within the pan) and warmth over a medium warmth. Place tomatoes into the frying pan in batches of 4 or 5, relying on the dimensions of your skillet. Don’t crowd the tomatoes, they need to not contact one another. When the tomatoes are browned, flip and fry them on the opposite aspect. Drain them on paper towels.