| Yield | 0 |
|---|---|
| Source | Unknown |
| Prep Time | 20 minutes |
| Recipes | Vegetables |
| Seasons | Summer |
| Yield | 0 |
|---|---|
| Source | Unknown |
| Prep Time | 20 minutes |
| Recipes | Vegetables |
| Seasons | Summer |
We Southerners love our fried foods,but do not recommend our fried food recipes to anyone on limited,heart or blood pressure diets,or treatments.And,yes, we are aware that tomatoes are a fruit,and not a veggie.Now,all that aside,the recipe:
Pick from garden or market, enough green tomatoes to allow at least 4 1/4 inch slices per person. Wash and slice into 1/4 inch slices, discarding stems and stem pieces. In shallow bowl or dish, combine the corn meal, flour, salt and pepper to taste. In nonstick skillet,heat about 1 inch oil until hot. Dip each slice and cover well with cornmeal mixture and drop gently into hot oil, (medium heat), and fry until brown. Turn and cook for about 2 more minutes, untill brown. Drain on paper towels, enjoy!!!
May be served as appetizer,or as side dish for meat or poultry.Tomatoes should be just tender,and crust should be crunchy,but not over browned.It takes a little practice,but well worth the effort!!!