Fried Green Tomatoes / Gogonele prajite

Directions

1. In a small bowl, whisk together the egg and milk. Set aside.

2. In a separate bowl, toss together the cornmeal, flour and salt. Set aside.

3. Rinse and slice the green tomatoes to a desired thickness (⅛ – ¼ inch is ideal).

4. Heat about ¼ inch of oil in a large pan over a medium flame.

5. Dredge the tomato slices first in the egg mixture, then in the cornmeal mixture.

6. Carefully place each slice into the hot oil and cook until browned on both sides. Remove from pan and place on a paper towel to soak up extra grease.

                                                              

Notes: These tomatoes are great served warm with chicken or a vegetable main dish. They are also nice as an appetizer with a side of Ranch Wanna-be* or Herb Dip**. Leftovers can be used plain or in sandwiches.

 

Variations: Try adding some herbs such as dill, thyme, or parsley into the cornmeal mixture.

 

Substitutions: Egg/water + 1 tsp cornstarch.

 

References: *See the Ranch Wanna-Be recipe. **See the Herb Dip recipe.