Ingredients for 6 portions
4 large green tomatoes
1 cup of all purpose flour
2 eggs lightly beaten
½ cup of milk
½ cup of cornmeal
½ cup of bread crumbs
Coarse sea salt
Freshly ground black pepper
Vegetable oil, enough to fry the tomatoes
In a bowl, combine the eggs and the milk. Scoop the flour in a plate. In another plate combine the cornmeal, the bread crumbs and salt and pepper to taste. In a large skillet pour vegetable oil over medium heat. Slice the tomatoes ½ inch thick and discard the ends. Coat the tomatoes with the flour. Dip them in the egg and milk mixture. Dredge the tomatoes in the cornmeal and bread crumbs. Fry them until they are golden brown, flip and keep frying until they are browned. Set the tomatoes on a paper towel to drain the oil.
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