Grapefruitprincess ReLoaded: no eggs

Tuesday, November 5, 2013

Ingredients

Slice tomatoes 1/2 inch thick.
Scoop flour onto a plate. Whisk all other ingredients (except the vegetable oil) together in a medium-size bowl. Dredge the tomatoes in corn meal, then dip the tomatoes into this mixture, then dredge in the cornmeal again, to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

Ingredients

2-3

green Tomatoes

1 Tbsp

Dijon-Mustard

1 Tsp

Sugar

¹/₂ Tsp

Salt

¹/₄ Tsp

Paprika

1 pinch

Cayenne pepper

1 ¹/₂ Tsp

Worcester sauce

1/2 cup

Cornmeal

4 Tbsp

Vegetable oil

Directions

Slice tomatoes 1/2 inch thick.
Scoop flour onto a plate. Whisk all other ingredients (except the vegetable oil) together in a medium-size bowl. Dredge the tomatoes in corn meal, then dip the tomatoes into this mixture, then dredge in the cornmeal again, to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.