It's not summer until you've had fried green tomatoes!
I've canned so many jars of tomatoes this year that they are two cases sitting at my dinning room table. Waiting for me to use some of what I have in cupboards to make room for them. But I hadn't taken the time to fry up some of the green ones that I had picked from the garden until today. My neighbors were generous enough to share some of their eggs with me so I used some guinea hen eggs to make my tomatoes.
You can also fry up red tomatoes with this easy recipe but make sure they are not over ripe or they will be mushy.
Fried Green Tomatoes
1. Slice tomatoes 1/4 inch thick. Discard the ends.
2. Whisk eggs and milk together in a medium-size bowl.
3. Scoop flour onto a plate or large bowl.
4. Mix cornmeal, bread crumbs and salt and pepper on another plate or large bowl. I like a bit of spice so I used Hot & Spicy bread crumbs. You can also add a bit red or cayenne pepper to the mixture if you want to add some heat.
5. Pour oil into a large skillet or saucepan and heat to 350 degrees. I used coconut oil but you can use any oil that you like. I prefer to use a saucepan with about an inch of oil and do 3 tomato slices at a time.
6. Dip tomatoes into flour to coat.
7. Then dip the tomatoes into milk and egg mixture.
8. Dredge in breadcrumbs to completely coat.
9. Place tomatoes into the pan in batches of 3 to 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side.
10. Drain on paper towels and sprinkle hot tomatoes with salt.