Soul Food
Fried Green Tomatoes
2 large eggs
1/2 cup of Carnation evaporated milk
3 medium-sized green tomatoes, sliced ½ inch thick (or less according to preference)
1/2 cup of cornmeal or fine bread crumbs
1/2 cup of all-purpose flour
1/8 teaspoon of cayenne pepper
1/4 teaspoon of black pepper
1 teaspoon of salt
Vegetable oil or bacon fat for frying
Mix salt and peppers together and sprinkle evenly over tomato slices on both sides. Adjust amount of seasoning to taste. Let slices stand for about 10 minutes. In a bowl, add egg and milk and beat well. In a plastic bag add flour. Place the cornmeal or breadcrumbs in a shallow bowl. Add a few slices of tomatoes in the bag and shake to coat. Then dip each slice into milk and egg mixture and dredge through cornmeal.
In a large skillet add ½ cup of vegetable oil or melt ½ cup of bacon fat.
Fry tomatoes on medium heat for about 3-4 minutes on each side, or until golden brown. Add more oil or fat as needed. Drain on paper towels and serve immediately.
1/2 cup of Carnation evaporated milk
3 medium-sized green tomatoes, sliced ½ inch thick (or less according to preference)
1/2 cup of cornmeal or fine bread crumbs
1/2 cup of all-purpose flour
1/8 teaspoon of cayenne pepper
1/4 teaspoon of black pepper
1 teaspoon of salt
Vegetable oil or bacon fat for frying
Mix salt and peppers together and sprinkle evenly over tomato slices on both sides. Adjust amount of seasoning to taste. Let slices stand for about 10 minutes. In a bowl, add egg and milk and beat well. In a plastic bag add flour. Place the cornmeal or breadcrumbs in a shallow bowl. Add a few slices of tomatoes in the bag and shake to coat. Then dip each slice into milk and egg mixture and dredge through cornmeal.
In a large skillet add ½ cup of vegetable oil or melt ½ cup of bacon fat.
Fry tomatoes on medium heat for about 3-4 minutes on each side, or until golden brown. Add more oil or fat as needed. Drain on paper towels and serve immediately.
Submitted by Lita Davis. Published October 28, 2007.
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