Fried red tomatoes

4 Servings

Ingredients

Quantity Ingredient
1 cup Cornmeal
1 teaspoon Crushed fennel seeds
1 teaspoon Dried oregano
¾ teaspoon Salt
½ teaspoon Cayenne pepper
¼ teaspoon Pepper
2 Eggs
2 tablespoons Water
4 Beefsteak tomatoes
½ cup All-purpose flour
1 tablespoon Olive oil
2 tablespoons Butter

Directions

In shallow dish, combine cornmeal, fennel seeds, oregano, salt, cayenne and pepper. In another dish, beat eggs with water.

Cut thin slice from top and bottom of each tomato; cut each tomato into 3 think slices. Dip each slice into flour to coat; shake off excess. Dip into egg mixture; dip into cornmeal mixture, pressing mixture on to coat.

In skillet, heat half of the oil and butter over medium-high heat; add half of the tomatoes and reduce heat to medium. Cook gently turning once, for 5 to 7 minutes or until golden. Repeat with remaining oil, butter and tomatoes. Tip: Bread the tomatoes just before cooking Makes 4 servings.

Typed in MMFormat by cjhartlin.msn@... Source: Canadian Living's Best Vegetables

Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on May 2, 1999

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