4 large green tomatoes
1 egg
1 tsp. salt
2 Tbsp butter
1 cup yellow cornmeal
1/2 tsp. pepper
1/2 cup canola oil
Slice tomatoes 1/4 " thick. Beat egg in mixing bowl until light and fluffy. Set aside. Combine cornmeal, salt and pepper. Spread mixture on sheet of aluminum foil. Dip Tomatoes in eggs; coat in cornmeal mixture. Heat oil and butter in frypan. Fry both sides of tomatoes until brown. Drain on paper towel. Serves 4 to 6.
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