heirloom tomatoes

WHAT IS THE QUESTION ALL COUNTRY GIRLS ASK THEMSELVES AT LEAST ONCE A WEEK? The answer is, what am I going to fry today? I am going to fry tomatoes.  I fry heirloom tomatoes. Pick tomatoes that look like those in the picture above, these tomatoes are firm and perfect for frying.


6 medium-size firm heirloom tomatoes, 2 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon granulated garlic, 1/8 teaspoon thyme, 1/4 teaspoon cayenne, 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 the tomatoes into 1/2-inch crosswise slices. In a bowl whisk the eggs, milk, salt, pepper, granulated garlic, cayenne, thyme, 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 375 degrees.  Put the tomatoes in the skillet, do not crowd the skillet. Brown the tomatoes on both sides.  When golden brown remove the tomatoes from the skillet and place them on a paper towel to drain, taste, lightly sprinkle seasoning salt if needed. Put an empty plate in the microwave for 30 seconds to heat. Serve the tomatoes on the hot plate with a side of ranch dressing, thousand Island dressing, and remoulade sauce for dipping.


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