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Enjoy this recipe from All-Time-Favorite Recipes from Alabama Cooks.
Submitted by: Kandace Giles from Sylacauga, AL
1 c. cornmeal
1 c. pancake mix
1 T. salt
1 T. pepper
2 eggs
4 green tomatoes, sliced to desired thickness
oil for frying
In a large bowl, mix together cornmeal, pancake mix,
salt and pepper; set aside. Beat eggs in a separate
large bowl. Dip each tomato slice into eggs, add to
cornmeal mixture and coat tomatoes on both sides.
To a large skillet over medium heat, add 1/2-inch
oil. Add 4 to 5 coated tomatoes to oil at a time; cook
until golden on both sides. Remove tomatoes to a
paper towel-lined plate. Let cool about 2 minutes
before serving. Serves 4. | |
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In a large bowl, mix together cornmeal, pancake mix,
salt and pepper; set aside. Beat eggs in a separate
large bowl. Dip each tomato slice into eggs, add to
cornmeal mixture and coat tomatoes on both sides.
To a large skillet over medium heat, add 1/2-inch
oil. Add 4 to 5 coated tomatoes to oil at a time; cook
until golden on both sides. Remove tomatoes to a
paper towel-lined plate. Let cool about 2 minutes
before serving. Serves 4. |
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