Instructions:
1. Prep the Tomatoes:
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Slice each tomato into ½-inch thick slices.
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Discard the ends and place slices on a paper towel. Lightly pat dry.
2. Set Up Dredging Stations:
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In a medium bowl, whisk together the eggs and milk.
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Place flour on a separate plate.
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On another plate, mix the cornmeal, bread crumbs, salt, and black pepper.
3. Dredge the Tomatoes:
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Dip each tomato slice into the flour to coat both sides.
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Then dip it into the egg and milk mixture.
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Finish by pressing the tomato into the cornmeal mixture until fully coated.
4. Fry Until Golden:
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In a large skillet, pour in enough vegetable oil to reach about ½ inch deep.
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Heat the oil over medium heat until shimmering (about 350°F / 175°C).
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Carefully place the coated tomato slices in batches, without crowding the pan.
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Fry 2–3 minutes per side or until golden brown and crispy.
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Transfer to a paper towel-lined plate to drain excess oil.
Tips & Variations:
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Extra Crispy? Use panko breadcrumbs instead of regular ones.
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Spicy Kick: Add a pinch of cayenne to the cornmeal mix.
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Serve with: Creamy ranch dip, remoulade, or spicy aioli.
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Make it a meal: Stack in a BLT sandwich or top a Southern-style burger.
Storage:
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to restore crispiness.
