This one worked like a charm. Was easy and was very yummy (if Leaanne Morgan can say yummy on her videos, I can use it on the food blog)
4 large green tomatoes
2 eggs, beaten
1/2 cup milk *I had buttermilk in the fridge, so I used that instead of whole milk)
1 cup flour
1/2 cup cornmeal
2 teas salt
1/4 teas black pepper
oil for frying
Slice the tomatoes 1/2″ thick. Discard the ends. Sprinkle each side with salt and place on paper towel to allow the salt to soak up some of the juice.
Whisk the eggs and milk together in a medium size bowl. Mix the cornmeal and flour together on a plate. Dip the tomatoes slices, one by one, into the egg/milk mixture and then dip in cornmeal/flour mixture. Allow to rest (the tomatoes, not you) while you dip each tomato slice in the egg and flour mixtures. When all slices are coated, heat the oil in a skillet and when oil is hot, place tomatoes slices in the oil. Turn over when that first side is lightly browned and then flip and allow the second side to brown. I sprinkled a little more salt and pepper over one of the sides while frying. Drain if needed on a paper towel before serving.
These great little gems have now been placed in my “oh my gosh why haven’t I made these before? I only have maybe 20 years or so left to eat them” folder! Because we had some friends over last night for spaghetti & meatballs, I started thinking about the left over cornbread dressing from Thursday evening when I made stuffed zucchini. They were so good I had the leftovers today for lunch. They were easy, quick and will be a favorite for any fall/winter dinners that we have.
This is another recipe which we got in the class last Thursday, when we leavned about the Monster Cookies. These are so perfect to have on a platter, which can be picked up and pop in your mouth (with toothpicks). Great little party food. We had them in class and they were delicious.
Chocolate Castles as wel 