| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Mr. food, Mrfood2 | 1 | servings | |
INGREDIENTS
| 1 | Egg | |
| 1/4 | c | Water |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 5 | md | Green tomatoes; cored and cut into |
| ; 1/4-inch slices | ||
| ; (see Note) | ||
| 1 | c | All-purpose flour |
| 1 | c | Self-rising white cornmeal mix |
| 1 1/2 | c | Vegetable oil |
INSTRUCTIONS
In a large bowl, combine the egg, water, salt, and pepper; mix well. Add the tomato slices and toss to coat well. In a shallow dish, combine the flour and cornmeal mix; mix well. Dip a tomato slice into the flour mixture, coating completely, and place on a baking sheet. Repeat until all the slices are coated. In a large skillet, heat the oil over high heat until hot but not smoking. Fry the coated tomatoes a few at a time for 2 to 3 minutes per side, or until golden. Drain on a paper towel-lined platter. Serve warm. NOTE: Green tomatoes? They're available in the early summer in most markets, but with their popularity growing all around the country, you can often find them during the rest of the year in specialty and health food markets. My suggestion is to ask your supermarket produce manager for them. Oh - allowing the first slices to sit on the baking sheet while the rest are coated will help the breading stay on, so fry them in the order they were coated. These are great as is or served with a creamy horseradish sauce. Converted by MC_Buster. NOTES : 6 to 8 servings Converted by MM_Buster v2.0l.
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