Total Time
15mins
Prep 10 mins
Cook 5 mins

If you'd like fry these in bacon grease. They have a half hour chill time. From "In the World Kitchen".

Ingredients Nutrition

Directions

  1. Mix cornmeal, flour, salt and pepper in a bowl.
  2. In another bowl beat eggs and water.
  3. Dredge tomato slice through the cornmeal mixture; then through egg mixture and once again through cornmeal mixture.
  4. Until all slices have been coated.
  5. Place tomatoes in airtight container with lid.
  6. Refrigerate for 30 minutes.
  7. Heat oil in large skillet.
  8. Fry tomatoes (two or three at a time) until brown.
  9. About 2 minutes per side.
  10. Drain on paper towels and serve.

Reviews

(3)
Most Helpful

Lovely recipe, I served the tomatoes for brunch with Low Fat Chinese Omelet, nice combination. I would advise others trying this recipe follow the instructions carefully. Have the oil HOT and only cook for 2 minutes each side. They come out golden and oh so good. This was a nice change I usually stir fry the tomatoes with onions, Thanks Charlotte 3 for a keeper.

Bergy October 13, 2002

These were great! Next time I would add a little cayenne for zip, but they had plenty of flavor (using bacon grease makes all the difference). I even ate them the next morning straight from the fridge!!

ammakay July 22, 2003

I added 1/4 cayenne to the flour/cornmeal and fried them up in peanut oil. They were a perfect match for the cold beers we enjoyed out in the garden.

Davey the Ship's Cook October 10, 2006

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