Fried Green Tomatoes

A southern summertime staple.
When green tomatoes start showing their faces in the garden and the farm stands we know summer has arrived.
These gorgeous fruits are delicious when lightly breaded in a cornmeal batter and fried to golden brown.
They’re best served with dippin’ sauce. And around our house we prefer creamed horseradish but ranch dressing is always a good choice too.

The breading is simple and can be saved from one use to another.

Ingredients

2 green tomatoes

2 cups all purpose flour

2 cups yellow cornmeal

salt and pepper (about a teaspoon each) I’m really loving our Ladybug Picnic Flavored Salt for this dish! (I’ll link it below)

2 eggs

1/2 - 3/4 cup milk

oil for frying

Preparation

1. Thinly slice tomatoes

2. In one bowl stir together flour, cornmeal, salt and pepper.

3. In another bowl beat eggs and milk together.

4. Heat oil in a shallow pan over medium high heat.

5. Dredge tomatoes in the flour mixture then egg mixture and back into the flour mixture. Then place them directly into the hot oil.
Cool 1-2 minutes on each side until golden brown.

6. Drain on a paper towel and salt.

7. Serve with dipping sauce and eat immediately.