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Ingredients

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Directions

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  • Beat egg and milk in bowl. Combine flour, cornmeal, salt, paprika, cayenne and black pepper on waxed paper.

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  • Core tomatoes; cut thin slice from top and bottom of tomatoes. Cut each tomato crosswise into 4 slices. Dip tomato slices first in egg, then in cornmeal mixture to coat.

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Instructions Checklist
Instructions Checklist
  • Heat 1/4 inch oil in large nonstick skillet until hot. In batches, brown tomatoes on both sides, turning once, 1 to 2 minutes per side. Remove with slotted spatula to paper toweling to drain. Serve immediately.

Nutrition Facts

202 calories; total fat 15g; cholesterolmg; sodium 375mg; carbohydrates 15g; protein 3g.

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