Although this doesn’t really fall under the Healthy Harvest Highlight category, it’s still a great recipe to have at the end of the garden season when you are looking for something to do with those leftover green tomatoes – (everything in moderation, right?). I learned how to make these from my dad and look forward to making at least one batch at the end of the harvest season. Ingredients 4-6 large green tomatoes 2 eggs ¼ cup milk 1 cup flour 1 cup bread crumbs Salt & Pepper to taste Cooking Olive Oil (one that holds up to the heat)
Directions 1. Slice tomatoes about 1/2 inch thick. 2. Whisk eggs and milk together in a medium-size bowl. Scoop flour on to a plate. Mix bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat. 3. In a large skillet, heat oil (enough so that there is 1/2 inch of oil in the pan) over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are golden brown, flip and fry them on the other side. Drain them on paper towels. Add salt and pepper to taste.