Fried Green Tomatoes

Slice green tomatoes into slices about 1/2 inch thick. I was able to yield about 4 slices per tomato.

Mix together flour and a pinch of salt and pepper on a plate. Set aside.

Whisk together milk, eggs, and a pinch of salt and pepper in a pan (I used an 8×8 pan). Set aside.

On a separate plate, mix cornmeal, panko breadcrumbs, and a pinch of salt and pepper. Set aside.

Dredge sliced tomatoes in flour, coat with egg mixture, and then coat with cornmeal mixture.

Heat about 1/2 inch of vegetable oil in a skillet over medium heat. Test to see if it’s hot enough by tossing a few breadcrumbs in. If the oil bubbles, it should be hot enough.

Fry tomatoes on each side until golden brown. Transfer to paper towels and sprinkle with salt while still hot.

Serve with ranch dressing or hot sauce (optional).