We have these once in a while.
The recipe is from Country Living Recipes published in 1982 by Oxmoor House.
- 1 egg, slightly beaten
- 1/2 cup milk
- 1/2 cup cornmeal
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 medium-sized green tomatoes, sliced 1/2 inch thick
- olive oil, enough for bottom of skillet, around 2-3 tablespoons.
Combine egg and milk; mix well. Stir together cornmeal, flour, salt, and pepper. Dip tomato slices in egg mixture and dredge in cornmeal mixture. Fry tomato slices in oil until browned, turning once. Drain on paper towels, Serve hot.
Yield: 4 to 6 servings
Do not let the oil get too hot. Fry at medium-low.
The pan may be covered while cooking and uncovered during the last 5 minutes or so. Cooking time varies but is approximately 12 minutes on each side.
Daughter liked them with Caesar dressing.
|Fry on one side until golden brown. You may cover the pan to speed cooking and if slices are thick.|
|Turn and continue cooking. Again, you may cover the pan, but uncover it during the last few minutes. Tomatoes are done when they are soft.|