As long as memory serves, I have always loved fried green tomatoes. I tried many recipes and finally came up with this one, which reminded me of years gone by.

Before I get to the recipe, the first and most important part is selecting the green tomato. Your probably saying a green tomato is a green tomato, and you would be right. However, for frying, the best green tomato is just starting to turn ripe. At this stage, the tomato has a little more juices and will provide some tartness.

So, now that we have covered the tomato picking, here is the recipe.

What you need:

• 4 medium just past green tomatoes
• 1 cup regular bread crumbs
• 2 eggs
• 1/2 cup milk
• salt and pepper - I use 1/2 teaspoon of salt and 1 teaspoon of pepper, but salt and pepper to taste
• cooking oil - your choice
• 10inch or larger skillet - casket iron works great

Prep:

• Preheat skillet over medium low to medium heat until oil is 250 to 300 deg F
• Slice tomatoes like you would for a sandwich about 1/8 to 1/4 inch thick
• Mix bread crumbs, salt and pepper and place in plate
• In flat bowl or dish, mix eggs and milk and beat until blended
• Dip tomato in egg and milk mix, then coat both sides with crumbs, repeat the process, this will give the tomato a good thick coating - repeat for each tomato slice

Cooking:

• Add double coated tomatoes (forming a single layer) to hot oil and cook for around 3 minutes a side or until golden brown.
• Just add around 4 to 5 slices at a time, this will keep the oil at a good temperature.
• Remove from oil and drain on paper towels or wire rack.
• Serve Hot

Enjoy!!!

P.S. They go great with a little Ranch Dressing.