Lakin/Thompson Recipes

Fried Green Tomatoes

Jan Makes this every year when our garden stops producing tomatoes in the fall
  1. 1 extra large egg
  2. 4 tablespoons milk
  3. 1 cup cornmeal
  4. 1 cup all-purpose flour
  5. 3 tablespoons extra virgin olive oil
  6. 3 green tomatoes, sliced
  1. In a small bowl whisk together egg and milk. In another small bowl mix cornmeal and flour.
  2. Heat oil in a large skillet over medium heat; use more or less oil to reach about 1/4 inch in depth.
  3. Dredge tomato slices first in egg mixture, then in cornmeal mixture. Carefully place slices in hot oil and cook until browned on both sides.


Makes a great side dish