A Southern classic. But with a twist. We use heart healthy olive oil! Use our EVOO or any of our fused and infused olive oils to add special flavors.
- 4 large green tomatoes
- 2 eggs
- 1/4 cup milk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup breadcrumbs
- 2-3 tbsp. finely chopped or dried Savory
- Salt and Pepper to taste
- 2 cups Fresh Harvest Extra Virgin Olive Oil
Wash and dry the tomatoes.
Slice tomatoes into thick slices. Pat dry with paper towel.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs, savory 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, heat 1/2 – 1 cup oil (enough so that there is 1/4 inch of oil in the pan) and heat over a medium to medium high 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. When adding more olive oil, heat to a high medium before frying more tomatoes. The olive oil will soak into the tomatoes, this is not a bad thing! They will not be greasy.