Megan Bradley
| 3 Large Green Tomatoes Pinch salt 1/3 cup flour (or enough to dip all slices) 2 eggs ½ cup cornmeal 2 T grated Parmesan Pinch ground red pepper ¾ t salt 1/8 t pepper 1/3 cup oil (enough to fry) Directions: Slice and core tomatoes. Lay on paper towel to absorb moisture. Sprinkle with pinch of salt. In three separate, shallow dishes, place (1) flour, (2) eggs (3) mixture of cornmeal, Parmesan, red pepper, salt and black pepper. Heat oil to 200*. Dip tomatoes (both sides) in dish #1, then #2, and then #3. Fry in oil about 3-4 minutes per side (until golden brown and crispy). Serve with ranch dip. |
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