Rating: 4 stars
418 Ratings
  • 1 star values: 32
  • 2 star values: 30
  • 3 star values: 74
  • 4 star values: 63
  • 5 star values: 219

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Lisa Hubbard

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the flour, eggs, and cornmeal in 3 separate shallow bowls. Dip the tomatoes first in the flour, then in the eggs (letting any excess drip off), and finally in the cornmeal, pressing gently to help it adhere.

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  • Heat the oil in a large skillet over medium-high heat. Working in batches, cook the tomatoes until golden, 1 to 2 minutes per side. Transfer to a paper towel–lined plate. Season with ½ teaspoon salt before serving.

Nutrition Facts

393 calories; calories from fat 57%; protein 9g; carbohydrates 33g; sugars 5g; fiber 2g; fat 25g; saturated fat 3g; sodium 308mg; cholesterol 159mg.
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