I modified this recipe . . . juuust a litte bit. Normally this
dish is made with the more firmed green tomatoes. But I like the texture
and sweetness of the red tomatoes, you can do either way if you like
... lets get to it
Simple ingredients: 4 large red/green tomatoes - 2 large eggs - 1/2
cup butter milk - 1 cup all-purpose flour - 1/2 cup cornmeal - 1/2 cup
bread crumbs (optional) - 2 teaspoons coarse kosher salt - 1/4 teaspoon
ground black pepper - 1 cup olive oil for frying
Slice tomatoes 1/2 inch thick. Mix eggs and milk together in a
bowl. Scoop flour into another bowl, then mix cornmeal,
salt and pepper. Dip tomatoes into flour to coat. Then dip into milk and
egg mixture. Sprinkle the breadcrumbs over the tomatoes until coated.
In a large skillet, pour olive oil just until there is 1/2 inch of oil
in the pan, on medium heat. Place tomatoes into the frying pan in
batches of 4, do not over crowd your skillet (this will cause reduce in heat
which will result in soggy tomatoes). When nicely browned/crisped on both sides
let excess oil drain on paper towels, and there you go
