What You'll Need: - 3 to 4 unripened tomatoes, cut into approximately ¼ inch slices.
- Vegetable oil, butter, or bacon grease for frying.
- 1 cup flour or fine-ground cornmeal.
- Salt and pepper to taste.
Step by Step: - Heat enough oil to cover the bottom of a large skillet over medium-high heat.
Dredge the tomato slices in the flour to coat both sides; shake off excess. Place in hot pan and brown quickly until golden (tomatoes should be slightly softened but not mushy). - Adjust heat as needed. Add more oil as needed between batches.
- Place briefly on paper towels to remove excess oil, then on a large platter in a single layer.
- Sprinkle with salt and pepper.
- You can also use coarse-ground cornmeal or breadcrumbs; if you do, you'll need to first dip the tomato slices into beaten egg.
Yield: 4-6 servings. | |