4 large green tomatoes
1 cup flour
½ cup 2% milk
½ cup cornmeal
½ cup bread crumbs
¼ teaspoon pepper
2 teaspoons salt
2 eggs
1 quart vegetable oil , for frying
Slice the tomatoes into slices that are about ½ inch thick and discard the ends.
In a medium bowl, whisk the eggs and milk together.
Scoop the flour onto a plate.
Mix the cornmeal, breadcrumbs, and salt and pepper onto another plate.
Dip the sliced tomatoes into flour to coat and then dip them into the milk and egg mix.
Cover the tomatoes in a coat of the breadcrumbs.
In a skillet, heat the vegetable oil over medium heat and place 4 or 5 tomatoes into the frying pan at a time.
Make sure the tomatoes don’t touch each other.
When the tomatoes are browned, flip them over.
Then drain them on the paper towels.
Sugar: 7g
:
Calcium: 67mg
Calories: 1581kcal
Carbohydrates: 39g
Cholesterol: 56mg
Fat: 161g
Fiber: 4g
Iron: 3mg
Potassium: 378mg
Protein: 9g
Saturated Fat: 130g
Sodium: 888mg
Vitamin A: 878IU
Vitamin C: 28mg
