Directions :
Slice tomatoes 1/2 inch thick. Discard the ends. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate.
Mix cornmeal, bread crumbs and salt and pepper on another plate.
Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture.
Dredge in breadcrumbs 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 in batches of 4 or 5, depending on the size of your skillet.
Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Thanks for your SHARES!
Natural Bomb for Cleansing the Liver and Blood Vessels: Kale and Lemon
The Easiest And Hassle-Free Way Of Cooking Bacon
Creating a Fresh and Inviting Home Environment
Remove This from Your Room – It May Trigger Skin Canc3r Without You Knowing
Classic Vanilla Butter Cake with Buttermilk Sauce
This is how to have geraniums full of flowers: you have to water them like this to keep them always leafy
Why Should You Add Vinegar to Rice Cooking Water? Once You Know, You’ll Always Do It!
How to Wash Yellowed Pillows: 3 Tips to Leave Them White as New
A Vegetarian Delight: Easy and Flavorful Broccoli and Cauliflower Casserole pen_spark