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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Meet the Cook: If you follow the recipe directions, you should end up with firm tomatoes. It's been a tried-and-true method for me. I started cooking as a teenager. My first meal was spaghetti, and it was so salty we couldn't eat it! My husband and I are retired. We have two grown children and three grandchildren. -Clara Mifflin, Creal Springs, Illinois Ingredients:
3 medium green tomatoes, sliced 1/4 inch thick |
salt |
1/4 cup cornmeal |
1/4 cup grated parmesan cheese |
2 tablespoons king arthur unbleached all-purpose flour |
3/4 teaspoon garlic salt |
1/2 teaspoon dried oregano |
1/8 teaspoon pepper |
1 egg, beaten |
1/4 cup canola oil |
Directions:
1. Lightly sprinkle tomatoes with salt; drain on paper towels for 30-60 minutes. Meanwhile, combine cornmeal, Parmesan, flour, garlic salt, oregano and pepper in a shallow plate. Dip each tomato slice into egg, then into cornmeal mixture.
2. In a medium skillet, heat oil over medium-high. Fry tomatoes, a few at a time, for 2 minutes per side or until golden brown. Drain on a paper towel-lined wire rack. Serve immediately. Yield: 4-6 servings.
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