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Crusty Green Tomatoes

Source of Recipe


From "My Mother's Southern Kitchen" by James Villas



List of Ingredients



• 5 unripened green tomatoes
  
• 2 large eggs
  
• ½ cup milk
  
• 1½ cups cornmeal
  
• Salt and black pepper to taste
  
• Vegetable oil for frying
  






Instructions



1. Cut out and discard the stems of the tomatoes and cut the tomatoes into ¼-inch-thick slices.
   
   
2. In a shallow dish, beat the eggs with the milk. Combine the cornmeal, salt, and pepper in another shallow dish. Dip the tomato slices in the egg mixture, dredge them lightly in the cornmeal, place the slices on a baking sheet, cover with plastic wrap, and chill for about 30 minutes.
   
   
3. In a large cast-iron skillet, heat ½ inch of oil over moderately high heat. In batches, fry the tomatoes till golden, about 1 minute on each side, drain on paper towels, and keep warm on a platter till ready to serve.
   
   Makes 8 servings