1/2 cup olive oil
2 medium tomatoes
1 egg beaten
1 teaspoon water
1/2 cup cornmeal mix
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon oregano
1/4 teaspoon dill weed
In bowl mix egg and water. Slice tomatoes thin and place on paper towel to absorb moisture. In a
second bowl mix cornmeal, and seasonings. Dip slices of tomato in egg batter, then cornmeal
mixture.
In skillet, heat oil until hot and fry breaded tomatoes until lightly brown, then turn and fry on other
side. Place on paper towel to absorb excess grease. 4 – 6 servings.
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