adapted from: Simply Recipes
We got a bag of green tomatoes in the CSA share this week, and if I had any tomatoes growing on my plants I might even consider pulling some off early to use in this recipe. Also, as the weather gets colder you might have extra tomatoes that won't have time to ripen on the vine, which would be good candidates for this recipe. I added a little more seasoning to the recipe, but it would probably be good as written, too. It had a lot of flavor. We ate them for lunch, but they would also be a good side dish.
3 medium, firm green tomatoes
1/2 cup all-purpose flour
salt, pepper, a little chili powder
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal (I used seasoned bread crumbs)
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
ranch dressing for dipping, opt
1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes. (I added a bit of salt, pepper and chili powder to the flour to season it).
2 Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper. Serve with ranch dressing for dipping.