Search by recipe or ingredient

Slice the tomatoes by first cutting out the stem,  then slicing off the rounded bottom and top. Then  with the tomato on it's side slice in ½ inch slices.  Combine and mix the dry ingredients together in a plastic bag or a deep wide bowl. In a small bowl, whip the eggs until golden. Take a large skillet and cover the bottom with 1/4 inch of oil, heat the oil until it is very hot. Dip the tomatoes first into the beaten egg, then either shake or dip them in the Cornmeal mixture, then carefully slide them into the hot oil. Watch the sides of the  tomatoes, when they look light brown turn with spatula. When done simply drain on paper towels. Enjoy!!

From Joyce Hairston, Cleveland, OH