While traveling through the south I had the experience of eating Fried Green Tomatoes.
However, I had them served two different ways. Some had a light breading of white corn meal while others had a hardier breading with bread crumbs…which one is better? I have no idea, I like them both!
As you can see in the picture; I made them both ways… on the left is with the cornmeal and the ones on the right is with the bread crumbs.
This recipe is for one serving; double or triple if serving more.
Fried Green Tomatoes
The Gourmet Farm Girl
1/4 cup white cornmeal or 1/8 cup plain bread crumbs mixed with 1/8 cup Panko crumbs
1/4 cup all-purpose flour
¼ teaspoon garlic powder
1 egg beaten
2 Tablespoons milk
1/2 teaspoon salt and freshly ground black pepper
1 large unripe tomato, cut into 1/2-inch thick slices, ends removed
Pour the flour, salt, pepper, garlic and cayenne into a plastic bag and place the tomatoes slices in the bag; toss to coat with the flour and seasonings.
Place bread crumbs or cornmeal on a large plate or a pan with edges; In a small mixing bowl beat the egg and milk together; dip each slice of the floured tomato in the egg then in the crumbs to coat.
Fry in peanut or vegetable oil in a heavy skillet on medium to medium high heat
till golden brown on both sides.
Remove and drain on a paper towel; salt and pepper to taste.