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Cooked by: Chef / Last Modified: 6/20/2008 / Base: Vegetables / Number of Servings: 4 |
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Directions: In a shallow bowl, mix together the cornmeal, flour and sugar. Dredge
both sides of the tomatoes in mixture. Press slices firmly into the
corn meal mixture to make a good coating. Add oil to heavy skillet
until depth is 1/4 inch. Heat oil over medium high heat. Fry
tomatoes, a few at a time, about 2 minutes on each side. When both
sides are golden brown remove and drain on paper towels. Season with
salt and pepper and serve hot. They don't reheat well, so don't try
it...
| Ingredients:
1 Cup(s) Cornmeal
1/2 Cup(s) Flour
1 Tablespoon(s) Sugar
4 Firm green sliced tomatoes |
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