This Southern delicacy is great in the summertime at picnics, but can be enjoyed year round!
Ingredients:
- 3 Beefsteak or Heirloom tomatoes
- cornmeal mix
- 2 eggs
- garlic powder
- onion powder
- Lawry's seasoned salt
- smoked paprika
- bacon grease/frying oil
- 3 medium sized bowls
- cast-iron skillet/frying pan
Directions
Chop the tomatoes into thin slices
Crack 2 eggs into a medium sized bowl. Whisk and set aside.
Pour cornmeal mixture into the other medium sized bowl. Season the mixture with onion powder, garlic powder, smoked paprika, and Lawry's seasoned salt. Mix with a fork and set aside.
Arrange the bowls in an assembly line (see picture below)
5. Dip a tomato slice in the egg mixture to coat
6. Dip tomato slice in the seasoned cornmeal mixture to coat
7. Re-dip the tomato slice back into the egg mixture, and then back into the cornmeal mixture to double coat (this helps with frying)
8. Transfer the coated tomato slice to the empty bowl
9. Repeat steps 5-8 for the remaining tomato slices
10.Heat up your cast-iron skillet or frying back over a medium-high heat and add 2 Tbs of bacon grease or your frying oil of choice
11. Once the skillet is hot, carefully drop in 1-2 tomato slices (you don't want to overcrowd the pan)
12. Turn the tomatoes over when the underside has gotten a crispy golden brown (this should take about a minute or two)
13. After another minute, remove the tomatoes and allow to cool on a plate with a paper towel
14. Enjoy!
Follow along and cook with me!
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