I just made these tonight (my recipe) and they turned out really well, so I thought I’d share this with those of you whose tomatoes haven’t quite turned red yet!
4 medium firm green tomatoes
2 cups flour
2 eggs, beaten
Tabasco sauce, to taste
3 cups fresh breadcrumbs
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Canola or peanut oil, for frying
Ranch dressing, your favorite
Cut each tomato into four even slices after slicing off the blossom and stem ends. Place the flour in a zipper top bag and salt and pepper to taste. Take the beaten eggs and place in a medium bowl; add Tabasco sauce, to taste, and mix well. In a larger bowl, mix together breadcrumbs and Parmesan cheese, and add salt and pepper to taste. Take four slices of tomato, place them in the bag with the flour, inflate bag and shake well
to lightly coat the tomato slices. Take tomato slices, one at a time and dip into egg mixture, then into bread crumb mixture, pressing gently to evenly coat. Repeat until all tomatoes are coated.
In a large skillet (I prefer cast iron), pour about 1 1/2 inches of oil (I prefer canola) and heat until very hot. Drop slices of tomato into the hot oil and fry until deep golden brown. Remove to paper towels to drain. Even though the oil should cover the tops of the tomatoes, you may need to turn them once during frying, as the bottoms will tend to brown faster than the tops.
If you like, sprinkle the tops with more Parmesan. Serve with your favorite ranch dressing. Yield: 16 slices
Nutritional Value: None, I feel sure!