My mom used to make these when I was growing up from fresh green tomatoes from our garden. We thought we were getting such a treat! I've tweaked it and developed my own technique that is slightly different from my moms. She used to cut hers in chunks and she cooked them a lot longer because my dad liked things 'mushy,' I slice mine and cook them just until golden brown and serve them crisp. There are so many different ways to do these, this is just my way. I hope you all enjoy them.
Slice tomatoes thinly, about 1/8" thick, set aside.
In a small bowl, add milk and egg. Beat with whisk or fork until smooth. In a shallow bowl or plate mix together flour and cornmeal.
Dip tomatoes in milk mixture and then coat each side as evenly as possible with flour mixture, set aside. If you start to run out of your flour mixture, go ahead and add some more.
Pour about 1/2" of vegetable or canola oil in a heavy skillet and heat until very hot, about 350 degrees. Once the oil is hot, add some of the tomato slices. Cook on one side for about two to three minutes or until golden, then carefully turn to brown the other side. Do this in batches, so as not to over crowd your skillet.
When both sides are golden brown, remove from pan and place on a rack to cool (I use a cookie cooling rack with aluminum foil underneath as shown in the picture). Do not cool on paper towels or the tomatoes will become soggy. Repeat the process with each batch.
Add salt and pepper to taste and serve hot with your favorite sauce. My husband loves them with a copy cat recipe Outback Steakhouse bloomin' onion sauce. I just love them plain.