1 cup fine cornmeal
1/4 tsp cayenne pepper
1/2 tsp salt
Combine above on a plate.
4 green tomatoes (very firm unripe ones)
Slice tomatoes 3/4 inch thick. Dust tomatoes on both sides in cornmeal plate. Let moistness of the tomato slice absorb the cornmeal onto itself.
Fry tomato slices in very hot olive oil or bacon fat. They're done when they are a golden brown color on both sides.
2 comments:
This is a great recipe. I also find that dipping the tomatoes in a little milk first helps the mixture adhere. I sometimes add a little garlic powder and white pepper to the mix as well. Can't wait for these again this summer!
Oo yum... Thanks for the tip, Wendy!
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