Fried Green Tomatoes

It is that time of year again. There are lots of green tomatoes on the vines that are now dying, just about done with their cycle of life. We have had numerous BLTs and salsa-drenched omelets and burritos, so it is okay to pick the green tomatoes now.

There are hundreds of fried tomato recipes online, so here is another one for you.

Starting from the left: 1/2 cup of plain flour; 1/2 cup of milk and an egg; 1/2 cup corn meal, 1/2 cup of bread crumbs, and, just to make it interesting, 1 Tablespoon Tony Chachere's Creole seasoning. Beat the egg and milk together, and mix the meal, bread crumbs, and seasoning.

Slice some firm, green tomatoes that have been washed and dried. I usually use one tomato per person.

Dip the tomato slice in the flour,

then in the egg/milk mixture, making sure you cover it completely.

Shake off any excess,

then coat with the meal, bread crumbs, and seasoning mixture. I did this with my left hand while I was taking the photos with my right. I'm not all that good at multitasking.

Place in the skillet, which has about 1/4 inch hot oil. I start on medium high, then lower to medium once they get started. It doesn't take long, so watch them carefully and turn when they start to get brown.

Drain on paper towels. They are best when piping hot, right out of the skillet. Yummy!

If you are worried that you haven't met your calorie intake for the day, you can add some ranch dressing.

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