4 large green tomatoes
1/2 cup whole milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon Italian seasoning
1/4 teaspoon oregano
1/4 teaspoon basil
1/8 teaspoon cayenne pepper
Vegetable oil for frying
Go ahead and slice your tomatoes to about 1/2 inches in thickness. Discard the ends.
In a medium bowl- whisk eggs and milk together.
Place flour onto a plate, set aside.
Mix cornmeal, bread crumbs & seasonings onto another plat, set aside.
Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumb mixture to completely coat.
In a large skillet- pour veggie oil, enough so that you cover about 1/2 inch of pan. Heat over a medium heat. Place tomatoes into the frying pan. Be sure to not crowd the tomatoes, try not to have them touching.
When the tomatoes are browned, flip and fry them on the other side. Pat dry with paper towels.
Make an aoli sauce by mixing 1/3c mayo, 1 clove fresh minced garlic, 1 tsp. lemon juice and salt and pepper…add a dollop to the center of each tomato…Yum!