Corn Crusted Tomatoes

1. 1

   Divide corn flour into two separate dishes. Add paprika, salt, pepper and Parmesan cheese to one dish and mix well.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.