Yield: 1 Servings
|¼ cup||All-purpose flour|
|4||Med.-sized green tomatoes; (just beginning to turn), cut into 1/2-inch slices and sprinkled with seasoned salt|
Combine egg and milk; set aside. Combine cornmeal, flour, sugar. Dip tomatoes in egg mixture; dredge in cornmeal mixture. Then dip again in egg then cornmeal. Fry in oil until golden brown.
Posted to TNT Recipes Digest by Horton Family <dhorton@...> on Mar 10, 1998