My grandmother would bread and fry tomatoes from her garden. It’s a simple recipe. Most Southern-style recipes call for buttermilk and cornmeal; my grandmother was from Philadelphia and used whole milk and Italian breadcrumbs. At the market recently, I picked up some green tomatoes and made them for dinner. They were delicious and easy to prepare.
I usually add a tablespoon of heavy cream or buttermilk to the eggs, as well as parmesan cheese. I use panko or homemade breadcrumbs instead of store-bought bread crumbs.
Fried Green Tomatoes
From the kitchen of Priya Hutner
4 large green tomatoes
Vegetable oil for frying
2 eggs, lightly beaten
¼ C milk
1 C flour
1 C Italian breadcrumbs
1 t salt
1 t pepper
1 t oregano
Slice tomatoes about ½-inch thick. Beat eggs and milk together and set aside. In a separate bowl add flour, salt, pepper and oregano. In another bowl, add bread crumbs. Dredge tomatoes in flour mixture, then in egg batter and then in bread crumbs. Fry in oil and serve hot.
