Ingredients
6 medium, firm green tomatoes
salt
black pepper
1/2 -3/4cup unbleached or whole wheat flour
1/4 cup milk
3 eggs, slightly beaten
1 cup fine dry bread crumbs or cornmeal
1/4 cup canola oil, or a mixture of canola and olive oil
Directions:
1. Cut unpeeled tomatoes into 1/2-inch slices; sprinkle slices with the salt and pepper. Let tomato slices stand for a few minutes while you place flour, milk, eggs, and bread crumbs in separate shallow dishes.
2. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In a skillet fry the coated tomato slices, 5 or 6 at a time, in hot oil over medium heat for 2-4 minutes on each side or until brown. (If tomatoes begin to brown too quickly, reduce heat to medium-low. If necessary, add additional oil.) If desired, season to taste with additional salt and black pepper. Serve with Louisiana hot sauce.
1/2 -3/4cup unbleached or whole wheat flour
1/4 cup milk
3 eggs, slightly beaten
1 cup fine dry bread crumbs or cornmeal
1/4 cup canola oil, or a mixture of canola and olive oil
Directions:
1. Cut unpeeled tomatoes into 1/2-inch slices; sprinkle slices with the salt and pepper. Let tomato slices stand for a few minutes while you place flour, milk, eggs, and bread crumbs in separate shallow dishes.
2. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In a skillet fry the coated tomato slices, 5 or 6 at a time, in hot oil over medium heat for 2-4 minutes on each side or until brown. (If tomatoes begin to brown too quickly, reduce heat to medium-low. If necessary, add additional oil.) If desired, season to taste with additional salt and black pepper. Serve with Louisiana hot sauce.