4 medium green-pink tomatoes
1 cup flour
1 egg
3/4 cup milk
1/2 tsp. Garlic salt
1/2 tsp. Natures Seasoning
1/2 cup butter or fried chicken drippings
1 cup flour
1 egg
3/4 cup milk
1/2 tsp. Garlic salt
1/2 tsp. Natures Seasoning
1/2 cup butter or fried chicken drippings
Wash tomatoes, core, and slice 1/4" thick (leave peeling on)
Combine flour,
Combine flour,
garlic salt, and in bowl Combine milk with egg and beat with fork to mix well
Cover bottom of skillet with 1/4" butter (or drippings from frying chicken) and heat to medium-hot
Dip tomato slices in egg/milk mixture, then in seasoned flour. Repeat process so they will be double-dipped. Then, arrange tomato slices in medium-hot skillet.
Brown on one side and turn, browning the other side. Tomatoes are done when golden brown. Remove from skillet and drain on paper towels.
NOTE:
Cover bottom of skillet with 1/4" butter (or drippings from frying chicken) and heat to medium-hot
Dip tomato slices in egg/milk mixture, then in seasoned flour. Repeat process so they will be double-dipped. Then, arrange tomato slices in medium-hot skillet.
Brown on one side and turn, browning the other side. Tomatoes are done when golden brown. Remove from skillet and drain on paper towels.
NOTE:
This is also a good way to fix fried cucumbers and fried okra.
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