When choosing tomatoes for this recipe choose a nice (really firm )tomato.Preferably the tomato is very light green in color and sounds almost crispy when sliced.
well seasoned black skillet out (I told ya to get one...*S*) and put enough
oil in it to cover the bottom (about 1/4 inch thick). I personally don't
like to have my tomatoes covered when frying. Get the
am writing this off the top of my head....can you tell???
Slice your green tomatoes (normal thickness)
Have two bowls ready.
crack a couple of eggs and stir well.
Order of preparation:
Dip sliced tomato into flour in bowl
Then into the beaten egg and last-- into the bag with flour/season salt/pepper mixture.
bag has enough tomatoes in it to shake....then shake vigorously...