Fried Green Tomatoes
4 large green tomatoes
1/2 cup milk
1 cup all-purpose flour
1/2 cup crushed corn flakes
1/2 cup Panko bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
Heat 1/2 inch of oil over medium in large skillet.
Pull out three plates and put the following on each.
Plate 1 - flour
Plate 2 - milk and eggs whisked together
Plate 3 - flour, corn flakes, bread crumbs, salt and pepper
Cut tomatoes into 1/2 inch slices. Dip them in plates 1-3.
Fry in oil until golden and then flip to other side. Do not crowd the skillet. Tomatoes should not be touching. The 2nd side will cook faster, so watch it closely.
Remove from oil and dry on wrack or paper towels.
Since I have to purchase these when I can find them, and since they do not last long, I usually make more than I need. This morning I poached an egg and served it on a fried green tomato with remoulade sauce. Although this looks complicated, it was quite easy. While my egg poached I combined the sauce ingredients in my food processor. An easy summer treat!
1 tablespoon chopped fresh parsley
1/2 small onion
1/2 teaspoon garlic powder
1/2 cup mayonaise
1 tablespoon olive oil
2 teaspoons lemon juice
1 teaspoon mustard
1 teaspoon cajun seasoning
Combine all in processor.