This is the best way to use those green tomatoes that have fallen off the vine prematurely – or if you just like Fried Green Tomatoes!

Ingredients:

• Two medium size green tomatoes
• ½ cup Panko bread crumbs
• ½ cup corn meal
• One egg
• 1/8 cup milk
• ¼ cup olive oil
• Salt and pepper to taste

Cut tomatoes into quarter-inch slices. Prepare an egg wash by mixing egg with a little milk. Prepare bread crumb mix, using half Panko bread crumbs and half corn meal. Add salt and pepper to the bread crumb mix. Begin to heat the frying pan (medium heat). Drizzle a light coating of oil in the warmed pan, approximately ¼ cup of olive oil on pan. (Recoat the pan with a little more oil for each new batch.)

Dip tomato slices into the egg wash. Then, dip tomatoes in the bread crumb mix. Place tomatoes in hot pan and fry, once or twice on each side, for approximately 5 minutes on each side, until the bread crumbs get a nice crust. Tomatoes are done when they are crispy and brown. (Cook for a shorter amount of time for a softer fried green tomato slice.)

Place on a plate and serve warm or at room temperature. (They are good for leftover’s for lunch the next day, also).