Quick Fried Green Tomatoes
- 1 of 3 Beat egg and milk in bowl. Combine flour, cornmeal, salt, paprika, cayenne and black pepper on waxed paper.
- 2 of 3 Core tomatoes; cut thin slice from top and bottom of tomatoes. Cut each tomato crosswise into 4 slices. Dip tomato slices first in egg, then in cornmeal mixture to coat.
- 3 of 3 Heat 1/4 inch oil in large nonstick skillet until hot. In batches, brown tomatoes on both sides, turning once, 1 to 2 minutes per side. Remove with slotted spatula to paper toweling to drain. Serve immediately.
Servings Per Recipe: 6
Per Serving: 3 g pro., 375 mg sodium, 202 kcal cal., 0.36 mg chol., 15 g Fat, total, 15 g carb.