1. 1. Slice tomatoes about 3/8 to1/2 inch thick. Discard the ends. 2. 2. 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. 3. 3. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and 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. 4. Note: They couldn't have been any better. The batter stuck perfectly, and held up really well. This was my first time making these myself, and I had NO problem whatsoever no problems at all. For all you "first time fryers" my late sister gave me this tip: to tell when the oil is hot enough, dip a wooden spoon into the oil and look to see if bubbles form around it. If bubbles form, your oil is ready to fry inches. 5. I've had these tomatoes in various southern restaurants. This recipe was great in flavor, but I wasn't crazy about the texture. After the first batch, I made some changes and found them to be exactly what I was looking for. The flour made the breading too soft. I reduced the flour by 1/2 cup, which made equal parts flour, cornmeal, and breadcrumbs. This gave the tomatoes the crispness that they needed. Again, the flavor was great! I received many compliments and will continue to use this recipe. ---------------------------------------------------------------------------
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