Fried Green Tomatoes

This was the very last recipe that I posted on Hill Collection. And because it is a summer treat, it had to be included in the summer wrap-up of recipes going on this week. 

It wasn't until late this summer that I had my first fried green tomato. I know, how had that not happened already? Honestly, I just don't know, because my dad grew and stills grows tomatoes every summer. Doesn't add up, does it?!

So when he called to say he had straight-out-of-the-garden green tomatoes I jumped, waving my hand in the air, "Me. Me. Me. I'll take them." I got to thinking about how exactly I would coat them and fry them. And this is how it turned out. Tooting my horn *toot, toot* they were delicious! You must make these. 

 ^^I think tomatoes are just beautiful. Their color is so vibrant and bright.^^

• What You'll Need
• 3 medium green tomatoes
• 1/2 cup all-purpose flour
• 1/4 cup yellow cornmeal 
• 1/4 cup plain bread crumbs
• 1 TSP kosher salt
• 1/4 cup milk
• 1 egg
• Canola oil for frying

• What You'll Do
• Slice the tomatoes about a half an inch thick. 
• In a small bowl whisk the egg and milk together. On one plate, put the flour. On a second plate, stir the cornmeal, crumbs, and salt.
• Dip each tomato slice into the flour and coat thoroughly. 
• Transfer to the egg and milk mixture. 
• Dredge the covered tomato in the cornmeal mixture.
• In a large skillet, heat the canola oil on medium (should be 1/2 an inch deep in the pan). Place the coated tomato slices in the oil. Flip them once they brown. 
• Drain them on a paper towel covered plate. 

These crispy bits of heaven were so easy to make and I am on the hunt for more green tomatoes, but as summer comes to a close, that might be far and few between. And might I add that you simply can't eat fried green tomatoes without watching the movie. That would be absurd. Now go find yourself some green tomatoes! Summer is almost over and gardens are starting to close shop! Run, quick!