1Whisk the eggs and milk together
Slice the green tomatoes to about 1/4" thick
Dip the tomatoes in the milk & egg wash
put 2 cups of flour into a bag then flour the tomatoes and shake off the excess flour
2pour enough olive oil into a pan (I use a cast iron skillet) that will cook all the tomatoes just depends on how many tomatoes you make I usually do 4 tomatoes and put about a inch of olive oil in skillet. Cook tomatoes until golden brown.
3I save all the oil and crunchy pieces from the tomatoes, I let the oil cool then I put it into a freezer bag and save for when I make Gumbo and use it as my Rue, it saves alot of time and adds a great flavor.