21 January 2014

Zesty Parmesan Fried Tomatoes

The tomatoes have been slow in ripening this summer and I have a glut of green tomatoes. This recipe is a delicious way to use them up. Serve them as a snack or with a salad for a main meal.

4 green tomatoes, sliced 6mm thick
2 tsp salt
1/2 cup cornmeal
1/2 cup Parmesan cheese, grated
1/2 tsp garlic salt
1/2 tsp dried oregano
1/2 tsp ground ginger
1/8 tsp chilli flakes, crushed
2 eggs
1/2 cup olive oil

Sprinkle both sides of the tomato slices evenly with the salt. Let the tomatoes stand undisturbed for 10 minutes. Place the cornmeal into a shallow mixing bowl. Add the Parmesan cheese and toss to combine. Sprinkle in the garlic salt, oregano, ginger and chilli flakes blending all the ingredients together well. Break the eggs into another shallow bowl and beat lightly with a fork. Pour the olive oil into a fry pan and place the pan over medium heat. Pat the tomato slices dry with paper towel. Dip the slices into the eggs allowing any excess to drip off.  Coat the slices in the Parmesan mixture. Place the tomato slices into the oil and fry, a few at a time, for 3 minutes or until the bottom is golden brown. Turn the tomatoes and continue frying for 3 minutes or until completely browned. Remove and drain on paper towel.

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