Fried Green Tomatoes

By corlear

Chef’s Note: This traditional Southern side dish is popular for using unripened tomatoes before Jack Frost visits.

Chef’s Tip: If green tomatoes aren’t available, ask your grocer for unripened tomatoes or use the firmest red tomatoes.

Ingredients

• 3 (medium size) green tomatoes, sliced /4-inch thick
• Salt and black pepper to taste
• 1 egg
• 1/3 cup milk
• I cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1/4 cup grated Parmesan cheese
• 3 tablespoons chopped fresh herbs (oregano, thyme and/or parsley)
• ½ cup vegetable oil

Preparation

Step 1

Season tomato slices with salt and pepper. Blend egg and milk in a small bowl.

Combine flour, cornmeal, cheese and herbs in a medium bowl. Dust tomato slices in flour mixture, then egg wash and back into flour mixture.

Heat oil in a medium skillet over medium-high heat; sauté tomatoes 1 to 2 minutes on each side, or until golden brown.

Drain slices on paper towels and place in ovenproof pan or microwavable dish. Reheat just before serving.