Canola oil
2 green tomatoes
1 egg
1/4 c. milk
splash of hot sauce (optional)
1/2 c. flour
1/3 c. seasoned bread crumbs
1/3 c. cornmeal
salt, pepper, onion and garlic powder, to taste
Slice tomatoes about 3/8” thick.
Place tomatoes on a paper towel then put another paper towel on top to absorb the moisture.
Heat oil in a frying pan.
Prepare dredging station.
Put flour in a shallow dish and season with spices.
Beat egg; add milk and hot sauce if desired.
Mix cornmeal and breadcrumbs in another shallow dish.
Dip tomatoes in flour then egg mixture and finally breadcrumb cornmeal mixture.
Place tomatoes in hot oil and fry for 3-4 minutes on each side.
Drain on paper towels and serve hot.
