Fried Red Tomatoes

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* Exported from MasterCook *

 

Fried Red Tomatoes

 

Recipe By :n/a

Serving Size : 6 Preparation Time :0:00

Categories : Side Dish Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large ripe tomatoes - (abt 8 oz ea)

2/3 cup polenta (coarse cornmeal)

2/3 cup fine yellow cornmeal

1/3 cup freshly-grated Parmesan cheese

1/2 teaspoon cayenne pepper

2 teaspoons salt

Vegetable oil -- for frying

 

Cut thin slice from each end of each tomato. Discard ends. Cut each tomato

crosswise into 3 thick slices.

 

Mix polenta, fine cornmeal, Parmesan cheese, cayenne, and salt in medium

bowl. Dredge tomato slices thoroughly in cornmeal mixture. Transfer to

plate.

 

Pour enough oil into heavy large skillet to reach depth of 1/4 inch. Heat

oil over medium heat. Working in 2 batches, add tomatoes and cook until

crisp and golden, about 3 minutes per side. Transfer tomatoes to paper

towels; drain. Transfer tomatoes to platter and serve.

 

This recipe yields 6 servings.

 

Comments: Two kinds of cornmeal are essential here: The fine cornmeal keeps

the coating together, and the polenta makes it crisp.

 

Source:

" Bon Appétit, June 2002 "

S(Formatted for MC6):

" 07-04-2002 by Joe Comiskey - jcomiskey "

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Per Serving (excluding unknown items): trace Calories; trace Fat

(36.1%calories from fat); trace Protein; trace Carbohydrate; trace

Dietary Fiber;

0mg Cholesterol; 711mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat.

 

NOTES : Recipe from the article " Entertaining Made Easy "

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

 

--

Linda

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