Ranchin Recipe Fried Green Tomatoes

5-10 green tomatoes

1/2-1 c. oil

2 c. corn meal

2 c. flour

1Tbsp. coarse ground black pepper

1-2 tsps. salt

3-6 chicken eggs (we used 2 dozen quail eggs)

shot of milk

Heat oil in a large skillet on medium heat. Slice tomatoes to desired thickness - we like ours at about 1/4 inch thick. Mix milk and eggs in a large bowl or pie pan. Mix all dry ingredients in a large bowl. Have a fork designated to each bowl, and place bowls side-by-side. 

Do the following with each tomato slice, one at a time: dip it in the egg mixture, drop it in the flour mixture, shoveling the dry mix on top with the other fork. Switch forks again and gently submerge the lightly battered tomato slice into the egg mixture for a second dip. Quickly lift and transfer it back into the dry mix, (switch forks) shoveling flour on top and flipping it to press more of the mix on that side too to complete the double dip. Gently place it into the heated oil with the flour fork or with floured fingers. Continue adding slices while checking the undersides of those frying. Flip them when they are that delicious, crispy brown color. When a slice is done, place it on paper towels to drain. I use a cookie sheet covered with plenty of paper towels. 

Be sure to try the first one to see if your mix needs more salt or pepper and to treat the cook! Enjoy!