| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs, Meats | Canadian | Side dish, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | c | Cornmeal |
| 1 | ts | Crushed fennel seeds |
| 1 | ts | Dried oregano |
| 3/4 | ts | Salt |
| 1/2 | ts | Cayenne pepper |
| 1/4 | ts | Pepper |
| 2 | Eggs | |
| 2 | tb | Water |
| 4 | Beefsteak tomatoes | |
| 1/2 | c | All-purpose flour |
| 1 | tb | Olive oil |
| 2 | tb | Butter |
INSTRUCTIONS
In shallow dish, combine cornmeal, fennel seeds, oregano, salt, cayenne and pepper. In another dish, beat eggs with water. Cut thin slice from top and bottom of each tomato; cut each tomato into 3 think slices. Dip each slice into flour to coat; shake off excess. Dip into egg mixture; dip into cornmeal mixture, pressing mixture on to coat. In skillet, heat half of the oil and butter over medium-high heat; add half of the tomatoes and reduce heat to medium. Cook gently turning once, for 5 to 7 minutes or until golden. Repeat with remaining oil, butter and tomatoes. Tip: Bread the tomatoes just before cooking Makes 4 servings. Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Canadian Living's Best Vegetables Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May 2, 1999
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