Fried green tomatoes and a tall glass of sweet tea is a perfect refreshing afternoon girl brunch
I fry green and red tomatoes. If you use red tomatoes, make sure they are very firm. Pick tomatoes that look like those in the picture above, these tomatoes appear to be perfect for frying.
Ingredients: 6 medium-size firm tomatoes, 2 teaspoons salt, 1/2 teaspoon pepper, 1/8 teaspoon thyme, 1/4 teaspoon cayenne (optional), 3 eggs, 1/2 cup milk, 1/4 cup water, 1 cup flour, 1/2 cup yellow cornmeal, 1/2 cup panko bread crumbs and oil for frying.
Cut tomatoes into 1/2-inch crosswise slices. In a bowl mix the salt, pepper, granulated garlic, cayenne, and thyme; dip both sides of the tomato in this mixture. In a bowl whisk the eggs, milk, and water together. On a plate mix the flour and cornmeal. On a separate plate dump the panko. Coat both sides of the tomatoes in the flour mixture. Dip the tomatoes in the egg wash. Dredge in the panko. Heat oil in a skillet until sizzling hot. Put tomatoes in the skillet, do not crowd the skillet. Brown the tomatoes on both sides. When golden brown remove from skillet and place on paper towel to drain. Put a plate in the microwave for 30 seconds to heat. Serve the tomatoes on the hot plate with a side of ranch dressing for dipping.
What are you going to fry today?