Fried Green Tomatoes

Southern-style fried green tomatoes are a crisp, tangy, and boldly savory appetizer. Sliced unripe tomatoes that are dredged in flour and cornmeal before being skillet-fried to buttery-brown perfection. You can also fry up red tomatoes with this recipe but make sure they are not overripe or they will be mushy. Thank you All Recipes

4 large green tomatoes
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup cornmeal
½ cup bread crumbs
2 teaspoons coarse kosher salt
¼ teaspoon ground black pepper
1 quart vegetable oil for frying

• Slice tomatoes 1/2 inch thick. 
• Discard the ends.
• Whisk eggs and milk together in a medium-size bowl. 
• Scoop flour onto a plate. 
• Mix cornmeal, bread crumbs and salt and pepper on another plate. 
• Dip tomatoes into flour to coat. 
• Then dip the tomatoes into milk and egg mixture. 
• Dredge in breadcrumbs to completely coat.
• In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan)
• Heat over a medium heat. 
• Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. 
• Do not crowd the tomatoes, they should not touch each other. 
• When the tomatoes are browned, flip and fry them on the other side. 
• Drain them on paper towels.