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Ingredients
3-4 medium green tomatoes, sliced into 1/4-inch thick rounds
Salt, to taste
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon paprika (optional)
1/2 teaspoon black pepper
1-2 eggs
1/4 cup milk (or buttermilk)
Vegetable oil, for frying
Instructions
see next page
Prepare the Tomatoes:
Sprinkle the sliced tomatoes with salt and let them sit for about 10-15 minutes. This will help draw out excess moisture.
Set Up Breading Station:
In one bowl, combine the cornmeal, flour, paprika, and black pepper.
In another bowl, whisk together the eggs and milk.
Dredge the Tomatoes:
Pat the salted tomato slices dry with paper towels. Dip each slice first into the egg mixture, then coat with the cornmeal mixture, pressing gently to adhere.
Heat the Oil:
In a large skillet, heat about 1/4 inch of vegetable oil over medium heat until hot (you can test it by dropping a small piece of bread in; it should sizzle).
Fry the Tomatoes:
ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPESTHANK YOU SO MUCH
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