Ingredients

How to make it

  • Season the tomatoes with salt and freshly ground black pepper, to taste. Place the 1 cup of the flour in a small bowl with the cornstarch and mix well. In a separate bowl, whisk together the eggs and milk. In a third bowl, combine the remaining 2/3 cup flour, the cornmeal, and the remaining 2 tablespoons of Essence. Dredge each slice of tomato in the flour mixture. Dip each slice in the egg wash, letting the excess drip off. Finally, dredge each slice in the cornmeal mixture, coating completely.
  • Heat 1/2 cup of oil in a large saute pan over medium-low heat. When the oil is hot, pan-fry the tomatoes, in batches, until golden and crispy on both sides, about 1 1/2 to 2 minutes per side. Add the remaining 1/2 cup of oil to the saute pan as needed, preheating the oil before frying the tomatoes. Remove the browned tomatoes and drain on paper towels. Season lightly with salt, to taste.

Reviews & Comments 4

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    " It was excellent "
    lovingmybabbyalways ate it and said...
    I tried this last night and loved it.
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    I like making these every summer when I have plenty of tomatoes of the vine.
    Saving this until then.

    Five forks and a smile :)
    Was this review helpful? Yes Flag
  • krumkake 7 years ago
    I haven't made these in years...you just made me very, very hungry! I will have to go see if I can still find some green tomatoes at the farm stand...thanks!
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  • zena824 7 years ago
    Good ole southern recipe!!!
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