Fried red tomatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cornmeal |
| 1 | teaspoon | Crushed fennel seeds |
| 1 | teaspoon | Dried oregano |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Cayenne pepper |
| ¼ | teaspoon | Pepper |
| 2 | Eggs | |
| 2 | tablespoons | Water |
| 4 | Beefsteak tomatoes | |
| ½ | cup | All-purpose flour |
| 1 | tablespoon | Olive oil |
| 2 | tablespoons | Butter |
Directions
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@... Source: Canadian Living's Best Vegetables
Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on May 2, 1999