Fried Tomatoes

This is my version of a recipe I found on the Wolfe Pit several years ago.  It is for red tomatoes, but you could also use it with green tomatoes or those lovely yellow heirloom tomatoes.

4 large red not yet ripe tomatoes-make sure they are very firm and not juicy. Juice tomatoes will fall apart on you in the skillet.

2 cups yellow cornmeal

2 cups all-purpose flour

3 large eggs

¼ cup milk

2 teaspoon salt

3 teaspoon pepper

1 teaspoon sugar

1 teaspoon garlic powder

1 quart - canola oil

Directions

Slice tomatoes into quarter - half inch slices. You should get 4 slices from each tomato.

In a small bowl, mix salt, pepper, and garlic powder. Divide seasoning mixture into 3 parts.

Lightly season both sides of tomatoes slices with a third of the seasoning mixture.

In a small plate, mix a third of the seasoning with flour.

In another small plate, mix a third of the seasoning, sugar and cornmeal.

In a small bowl (with room for dipping tomatoes), beat eggs and milk.

Make a dredging station in this order: sliced tomatoes, flour mixture, egg wash, corn meal mixture and clean plate.

Dredge each tomato slice in flour until well coated.

Dip tomatoes into egg mixture and then into the cornmeal until well coated.

Place breaded tomatoes on a plate, loosely cover with a paper towel, and place in the refrigerator for 30 minutes for best results before frying.

Remove tomatoes from refrigerator and let set while oil is heating in skillet.

Carefully drop tomato slices into 350 degree oil (very important to get oil to this temperature) and fry for 3-4 minutes, flipping at the half way point.

Drain tomatoes on plate with paper towels.