We love fried green tomatoes at our house! I hear so many people say they’ve never tried them and I am just shocked. Ha! It must be a southern thing, but I just thought everyone had the opportunity to try them growing up. Either way, I think everyone should try them!
3 medium green tomatoes, sliced. (I always find mine at our local farmer’s market.)
Cooking spray (we use olive oil spray)
1 cup of milk
1 egg (large, small, brown, whatever. We get ours from my mom so they’re pretty farm fresh and luck of the draw 😉 )
Salt/pepper to taste if you prefer. Sometimes I do not add anything extra.
**TIP: Slice your tomatoes thick. If sliced too thin, they’ll cook like a green tomato chip because they’ll completely dry out faster.
Lightly spray your baking sheet and preheat your oven to 350.
Set that aside.
In a small bowl beat egg and milk together.
In a container with a lid or ziploc bag, add your cornmeal and any seasonings to taste.
Place each slice into the milk/egg mixture, then place it into your cornmeal container.
Once you have about 5 or 6 pieces in the cornmeal, close the lid and shake. Shake it a lot to make sure the pieces are truly covered. You can check and make sure, and manually turn them over if needed. (Unless you peeled the skin from each slice, there more than likely will not be flour on the edges. They will turn out fine.)
Then place each slice on the baking sheet. You can space them closer together if you have more slices.
Repeat until all of your slices are on the baking sheet.
Take your olive oil and drizzle across all of the slices. (Add salt and pepper here if you want to.)
Bake for 15 minutes in the oven.
Take a fork and turn every slice over, drizzle olive oil on the slices, and bake again for another 20 minutes.
Let them cool before serving.
This is such a perfect recipe to stick in the oven and be able to continue preparing the rest of your meal.
***You can also use squash and the same recipe to get oven fried squash! 🙂
As you can tell, one was snatched off of the tray a little early. 😉