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6 green tomatoes
½ cup all purpose flour
¾ cup finely crushed cornflakes
1 egg
½ cup of milk
salt and pepper to taste
¼ cup of canola oil
Pre-heat the oven to 200 degrees. Slice the tomatoes into ¼ inch thick slices. Mix the corn flakes, flour, salt and pepper in a small swallow bowl (a pie tin works well). In a second shallow dish, beat the egg and milk together.
Heat the oil in a frying pan over medium heat. Dip the tomato slices in the egg and milk mixture. Coat both sides; then dip them into the flour and cornflake crust mixture, covering both sides.
Cook the tomatoes until they are crispy and golden brown. I usually cook only two or three at a time. Drain on a paper towel and keep them warm in the oven until ready to serve. Serve with ranch dressing.
Serves: 6
½ cup all purpose flour
¾ cup finely crushed cornflakes
1 egg
½ cup of milk
salt and pepper to taste
¼ cup of canola oil
Pre-heat the oven to 200 degrees. Slice the tomatoes into ¼ inch thick slices. Mix the corn flakes, flour, salt and pepper in a small swallow bowl (a pie tin works well). In a second shallow dish, beat the egg and milk together.
Heat the oil in a frying pan over medium heat. Dip the tomato slices in the egg and milk mixture. Coat both sides; then dip them into the flour and cornflake crust mixture, covering both sides.
Cook the tomatoes until they are crispy and golden brown. I usually cook only two or three at a time. Drain on a paper towel and keep them warm in the oven until ready to serve. Serve with ranch dressing.
Serves: 6
