| Ingredients: |
- 4 To 5 green tomatoes - or underripe red tomatoes
- 1/4 cup Chopped onion
- 1 Egg
- 1 Tbs ;Water
- 1 1/2 cup Cornmeal or flour
- Salt and pepper; to taste
- Shortening (your choice)
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| Directions: |
- Slice tomatoes into 1/4" slices. Set aside. Chop onion and set aside.
- In a shallow bowl, beat egg with water.
- Combine cornmeal or flour, salt and pepper on a platter. Dredge tomato slices in cornmeal or flour, dip in egg and coat completely with cornmeal or flour.
- Heat enough shortening to generously cover bottom of a large heavy skillet (you can use bacon grease, butter, olive oil, margarine, vegetable oil, your choice). Drop in about a tablespoon of chopped onion. Add coated tomato slices. Cook until golden, 3 to 5 minutes per side. Remove to platter. Repeat process until all onions and tomatoes are cooked.
- Yield: 4 to 6 servings.
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