Ingredients:
1/2 c. all-purpose flour (you can season it with salt and pepper if you like)
1 c. cornmeal
3 to 4 green tomatoes, sliced
Egg wash (1 egg and 1 cup milk whisked together)
Vegetable oil, for frying
Procedure:
When your oil is hot, dip the tomato slices first in the flour, then the egg wash and finally the cornmeal, and once again in the egg wash and cornmeal. Place tomatoes in the oil; fry them until golden brown, turning once. Season with salt and pepper and serve them with apple butter.
Book: "Taste of Springfield" - Page 49
Recipe Author: Chef Eric Zackrison
Photo By:
Restaurant: Patton Alley Pub
Source: https://www.facebook.com/pages/Taste-Of-Main-Street-America/167718736586077