Fried Red Tomatoes

By HeatherS

Ingredients

• 1 cup cornmeal
• 1 tsp. crushed fennel seeds
• 1 tsp. dried oregano
• 3/4 tsp. salt
• 1/2 tsp. cayenne pepper
• 1/4 tsp. pepper
• 2 eggs
• 2 tbsp. water
• 4 beefsteak tomatoes
• 1/2 cup all-purpose flour
• 2 tbsp. olive oil
• 2 tbsp. butter

Details

Servings 4
Cooking time 7mins

Preparation

Step 1

In shallow dish, combine cornmeal, fennel seeds, oregano, salt, cayenne and pepper. In another dish, beat eggs with water.

Cut thin slice from top and bottom of each tomato; cut each tomato into 3 thick slices. Dip each slice into flour to coat; shake off excess. Dip into egg mixture; dip into cornmeal mixture, pressing mixture on to coat.

In skillet, heat half of the oil and butter over medium-high heat; add half of the tomatoes and reduce heat to medium. Cook, gently turning once, for 5 to
7 minutes or until golden. Repeat with remaining oil, butter and tomatoes. Makes 4 servings.

TIP: Bread the tomatoes just before cooking.