Fried green tomatoes

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Fried green tomatoes 

 

 

 

 

 

 

Ingredients : 

4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying
How To Make World’s best recipe for fried green tomatoes
Slice tomatoes 1/2 inch thick. Discard the ends.

Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.

 

In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

 

 

This will easily be right up there as your best meatloaf just like it is mine. The glaze is so much better than just ketchup, so much so after making the glaze for the top..I will make a little extra glaze to spread or dip rather than just ketchup. 3 important tips for this meatloaf…1. Mix meat with ingredients very well. 2. Pat down meat firmly in pan. 3. Needs to sit after cooking for at least 10 minutes.
Also I use either aluminum foil or parchment paper in the bottom of loaf pan so I can easily lift out meatloaf to slice when ready.

 

GLAZED MEATLOAF

Preheat oven to 375
1 lb lean ground beef
1 c plain bread crumbs
1/2 c diced yellow onion
1/2 c milk
1 lg egg, beaten
2 tbsp ketchup
1 tbsp Worcestershire
3/4 tsp salt
1/2 tsp garlic powder
1/4 black pepper
Glaze
1/4 c ketchup
2 tbsp brown sugar
1 tbsp red wine vinegar
Mix meat and ingredients very well together…pat down firmly in loaf pan.
Pour glaze evenly on top and cook for 55-60 minutes. Let sit for 10 minutes.

 

 

Serve and enjoy

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