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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Crisp Cornmeal Fried Tomatoes Recipe

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This recipe for Crisp Cornmeal Fried Tomatoes is from The Murphy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup yellow cornmeal, preferably stone-ground
1/2 cup freshly grated Parmesan cheese
1/3 cup all-purpose flour
2 large eggs
4 medium "green or pink" (slightly underripe) tomatoes, cut into 1/2-inch slices
Salt and freshly ground pepper
Vegetable oil, for frying
Directions:
Directions:
Set out two jelly-roll pans. Line one pan with waxed paper and the other with paper towels.

In a pie plate, mix the cornmeal, Parmesan and flour. In another pie plate, beat the eggs with a fork until frothy.

Sprinkle the tomatoes with 1/2 tsp. salt and 1/8 tsp. pepper. Dip the tomatoes in the beaten egg and then dredge in the cornmeal mixture, making sure each slice in evenly coated on both sides and gently tapping off the excess crumbs. Place the tomatoes on the waxed paper-lines pan, placing a sheet of waxed paper between the layers.

In a large, nonstick or cast-iron skillet, heat 1/8 inch of oil over medium-high heat until hot. Fry the tomatoes in batches, for 3 to 4 minutes, until golden brown on the bottom. Turn and cook for 2 to 3 minutes longer, until golden brown and crisp on both sides, adding more oil if necessary. Drain the tomatoes on the paper towels, then transfer to a patter and serve. Makes 4 servings.
Number Of Servings:
Number Of Servings:
4

 

 

 

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