I have made these a few times with varying results. This recipe, given at one of our CSA pick ups, is a great recipe. I think your results may change based on how thick you slice your tomatoes. Follow the recipe and you will be right on track. I wish I had followed the suggestion of slapping some mozzarella between two of them and smothering it in marinara sauce. WOW! Next time...
These do not absorb a lot of grease, just try to keep the temperature higher rather than lower. If they sit longer in the pan they have an added chance of absorbing more grease.
BEST Fried Green Tomatoes
4 large green tomatoes
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
Slice tomatoes a little shy of a 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, 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.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat 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 browned, flip and fry them on the other side. Drain them on paper towels.
AND if you want to go all out, slap a slice of mozzarella in between two slices of the fried green tomatoes and cover in marinara.
Note: I used my ends and a few extra tomatoes to make something else.... stay tuned.