This Southern fried green tomato recipe dips tomatoes in egg, coats in a mixture of cornmeal and flour, and cooks until golden for an appetizer or snack.
Heat ¼ inch olive oil in a large skillet over medium heat.
Whisk milk and egg together in a shallow bowl until well combined. Combine cornmeal and flour in a separate shallow bowl.
Dip tomato slices in milk mixture, then dredge in cornmeal mixture to coat.
Lower tomatoes carefully into the hot oil in batches. Fry until browned on both sides.