You don't have to be from the South to savor this traditional treat-a wonderful way to use up unripened fall tomatoes. We start our tomato plants in early spring so we can enjoy their bounty as long as possible.-Gladys Gibbs, Brush Creek, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Sprinkle both sides of tomatoes with salt; let stand for 10 minutes. In a shallow bowl, beat the eggs. In another shallow bowl, combine the cornmeal, cheese, flour and seasonings. Pat tomatoes dry. Dip in eggs, then coat with cornmeal mixture., In a large skillet, heat 1/4 cup oil over medium heat. Fry tomatoes, a few at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels. Serve warm.
Nutrition Facts : Calories 213 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 306mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
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