Fried Green Tomatoes

Get 4 bowls: 
Bowl 1. milk
Bowl 2. flour, with salt & pepper to taste
Bowl 3. eggs, well beaten and thinned with a few Tbs. water (mostly egg, not mostly water)
Bowl 4. half breadcrumbs (we use Italian) and half grated parmesan

Measurements for the above ingredients are a complete mystery...it depends on how many tomatoes you want to fry. You will always have too much of something and not enough of something else. I think that is a law or something...

Choose tomatoes that are just starting to turn pink or orange (no green baseballs).  Core and slice about 1/2 inch thick.

Assembly: each slice is dipped in each bowl in order (1,2,3,4). Coat thoroughly. Coated slices are placed on racks to "sit" for 15 minutes. Go sit down and read to the youngsters for 15 minutes.

Heat your canola oil in a frying pan to proper temp. [Sometimes I will add some olive oil to the canola if I'm feeling Mediterranean.] I am frugal, and rarely use more than an inch of oil. A bit of the coating dropped into the oil should sizzle right away, but not burn. Fill the bottom of your pan with a single layer of slices. Turn only once, when golden brown on the bottom. When the second side is also beautiful, remove to paper towel-lined platter. Finish frying all your slices.

These will burn your mouth if you don't let them cool a bit. They are great hot, warm, or at room temp. I have kept them warm in the oven at 175 degrees, but not recommended for more than 5-10 minutes. They are yuck if refrigerator-cold or leftover.  Plan accordingly.  I hope you love them