Corn Crusted Tomatoes
Ingredients
Instructions
- Divide corn flour into two separate dishes. Add paprika, salt, pepper and Parmesan cheese to one dish and mix well.
- Slice tomatoes 1/3 inch thick and pat dry on paper towels. Working in batches, dredge slices in unseasoned corn flour, making sure to coat both sides. Next dip slices completely in egg and dredge in seasoned flour making sure all tomatoes are well coated.
- In a heavy bottomed skillet heat about 1&1/2 inches of oil on medium high heat. Fry 3 or 4 tomatoes at once for 1 or 2 minutes on each side, or until crust is golden. Serve immediately.
Nutrition & Diet Analysis (per serving)
583
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).