Sprinkle both sides of tomatoes with salt and let stand 10 minutes. Combine cornmeal, cheese, flour and seasonings. In another bowl place eggs and beat. Pat tomatoes dry. Dip into eggs and coat with dry mixture. Fry in butter until golden brown. Drain on paper towel.
WE JUST PUT OURS IN FLOUR AND FRY MUCH EASIER
This sounds great Robin! As the previous feedback said, I've always just used flour (seasoned with salt and black pepper) but this sounds better to me.
Couple of suggestions: the *best* F/G/Tomatoes I've ever had were at a small Mom & Pop Gyro place years ago. The two things I remember were, the tomatoes had just begun to ripen and were pink in places, and they were served with the same sauce these folks used on their Gyro sandwiches. I was just searching for a cucumber sauce like this and found this one on RecipeZaar (http://www.recipezaar.com), as part of recipe # 91463:
1 Cup sour cream
1 Med. cucumber, (peeled), grated & squeezed dry
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 Tablespoon parsley
1/4 teaspoon dill
I'd mix this well in a blender. Also I might sub plain yogurt for the sour cream.
Dip in beaten eggs and then seasoned bread crumbs then fried in bacon grease (back in the old days LOL) or Virgin Olive Oil is what I do them in now. Yum! I miss my garden this year and would love to taste this old time favorite.
Personally, I am glad for this recipe posting as I have never liked fried green tomatoes as they never had any taste according to my taste buds. Everyone else say they loved fried green tomatoes & now, after this zesty recipe, maybe I will, too. Thanks for the recipe!
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