Crunchy Fried Green Tomatoes with Fresh Tomato Salsa
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 as a first course
- 1 large egg
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 tablespoon milk
- 1 teaspoon sugar
- 3/4 teaspoon cayenne
- 1/2 stick (1/4 cup) unsalted butter
- Carbohydrate 58 g(19%)
- Cholesterol 77 mg(26%)
- Fat 28 g(43%)
- Fiber 5 g(19%)
- Protein 9 g(17%)
- Saturated Fat 9 g(44%)
- Sodium 769 mg(32%)
- Calories 500
Preparation Preheat oven to 375°F. Cut twelve 1/2-inch-thick slices from tomatoes. In a shallow bowl whisk together flour, salt, sugar, and cayenne. In another shallow bowl whisk together egg and milk. In a third shallow bowl coarsely crush cornflakes with hands. Working with 1 tomato slice at a time, dredge in flour, shaking off excess, and dip in egg, letting excess drip off. Coat slices with cornflakes, pressing them to adhere, and arrange slices in one layer on a baking sheet. In a 12-inch nonstick skillet heat 1 tablespoon butter and 1 tablespoon oil over moderate heat until foam subsides and fry 3 tomato slices until golden brown, about 3 minutes on each side. (Be careful not to let cornflakes burn.) Transfer tomatoes to paper towels to drain. Fry remaining tomato slices in remaining butter and oil in same manner. On another baking sheet arrange drained tomato slices in one layer. Bake tomatoes in middle of oven until tender and hot, about 4 minutes. Serve tomatoes topped with salsa.
Preparation Preheat oven to 375°F. Cut twelve 1/2-inch-thick slices from tomatoes. In a shallow bowl whisk together flour, salt, sugar, and cayenne. In another shallow bowl whisk together egg and milk. In a third shallow bowl coarsely crush cornflakes with hands. Working with 1 tomato slice at a time, dredge in flour, shaking off excess, and dip in egg, letting excess drip off. Coat slices with cornflakes, pressing them to adhere, and arrange slices in one layer on a baking sheet. In a 12-inch nonstick skillet heat 1 tablespoon butter and 1 tablespoon oil over moderate heat until foam subsides and fry 3 tomato slices until golden brown, about 3 minutes on each side. (Be careful not to let cornflakes burn.) Transfer tomatoes to paper towels to drain. Fry remaining tomato slices in remaining butter and oil in same manner. On another baking sheet arrange drained tomato slices in one layer. Bake tomatoes in middle of oven until tender and hot, about 4 minutes. Serve tomatoes topped with salsa.
