Recipe courtesy Arnold’s Country Kitchen; Nashville, Tennessee
1/4 cup vegetable oil
2 cups all-purpose flour
3 medium to large whole green tomatoes
2 cups apple juice
5 eggs
1 dash hot sauce
2 cups cornmeal
2 TBSP dried basil
In a large heavy skillet (black iron skillet works best) heat oil over medium high heat. Beat eggs, hot sauce and apple juice together; set aside. Cut tomatoes in 1 inch slices; dip in flour; then dip in egg mixture.Dip into corn meal mixture. Fry in hot oil until brown.
