Directions:
- Place the flour, eggs, and cornmeal in 3 separate shallow bowls. Dip the tomatoes first in the flour, then in the eggs (letting any excess drip off), and finally in the cornmeal, pressing gently to help it adhere. Heat the oil in a large skillet over medium-high heat. Working in batches, cook the tomatoes until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate. Season with 1/2 teaspoon salt before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1704.95 Kcal (7138 kJ) | ||
| Calories from fat | 1127.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 125.27g | 193% | |
|---|---|---|---|
| Cholesterol | 491.04mg | 164% | |
| Sodium | 269mg | 11% | |
| Potassium | 1349.25mg | 29% | |
| Total Carbs | 118.47g | 39% | |
| Sugars | 18.75g | 75% | |
| Dietary Fiber | 10.68g | 43% | |
| Protein | 32.83g | 66% | |
| Vitamin C | 104.3mg | 174% | |
| Iron | 9.6mg | 54% | |
| Calcium | 145.9mg | 15% | |
| Amount Per 100 g | |||
| Calories | 208.43 Kcal (873 kJ) | ||
| Calories from fat | 137.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.31g | 193% | |
|---|---|---|---|
| Cholesterol | 60.03mg | 164% | |
| Sodium | 32.88mg | 11% | |
| Potassium | 164.94mg | 29% | |
| Total Carbs | 14.48g | 39% | |
| Sugars | 2.29g | 75% | |
| Dietary Fiber | 1.31g | 43% | |
| Protein | 4.01g | 66% | |
| Vitamin C | 12.8mg | 174% | |
| Iron | 1.2mg | 54% | |
| Calcium | 17.8mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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