Instructions:

1. Prep the Tomatoes:

• Slice each tomato into ½-inch thick slices.

• Discard the ends and place slices on a paper towel. Lightly pat dry.

2. Set Up Dredging Stations:

• In a medium bowl, whisk together the eggs and milk.

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• Place flour on a separate plate.

• On another plate, mix the cornmeal, bread crumbs, salt, and black pepper.

3. Dredge the Tomatoes:

• Dip each tomato slice into the flour to coat both sides.

• Then dip it into the egg and milk mixture.

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• Finish by pressing the tomato into the cornmeal mixture until fully coated.

4. Fry Until Golden:

• In a large skillet, pour in enough vegetable oil to reach about ½ inch deep.

• Heat the oil over medium heat until shimmering (about 350°F / 175°C).

• Carefully place the coated tomato slices in batches, without crowding the pan.

• Fry 2–3 minutes per side or until golden brown and crispy.

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• Transfer to a paper towel-lined plate to drain excess oil.

 Tips & Variations:

• Extra Crispy? Use panko breadcrumbs instead of regular ones.

• Spicy Kick: Add a pinch of cayenne to the cornmeal mix.

• Serve with: Creamy ranch dip, remoulade, or spicy aioli.

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• Make it a meal: Stack in a BLT sandwich or top a Southern-style burger.

 Storage:

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to restore crispiness.