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Recipe: Fried Red Tomatoes

Side Dishes - Assorted
FRIED RED TOMATOES

"Two kinds of cornmeal are essential here: The fine cornmeal keeps the coating together, and the polenta makes it crisp."

4 large ripe tomatoes (about 8 oz each)
2/3 cup polenta (coarse cornmeal)
2/3 cup fine yellow cornmeal
1/3 cup freshly-grated Parmesan cheese
1/2 teaspoon ground cayenne pepper
2 teaspoons salt
Vegetable oil (for frying)

Cut thin slice from each end of each tomato. Discard ends. Cut each tomato crosswise into 3 thick slices.

Mix polenta, fine cornmeal, Parmesan cheese, cayenne, and salt in medium bowl. Dredge tomato slices thoroughly in cornmeal mixture. Transfer to plate.

Pour enough oil into heavy large skillet to reach depth of 1/4 inch. Heat oil over medium heat.

Working in 2 batches, add tomatoes and cook until crisp and golden, about 3 minutes per side. Transfer tomatoes to paper towels; drain.

Transfer tomatoes to platter and serve.

Servings: 6
Adapted from source: Bon Appetit magazine, June 2002
MsgID: 0079678
Shared by: Betsy at Recipelink.com
Board: Cooking Club at Recipelink.com
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