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1
Choose your tomatoes wisely.
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2
They should be neither too young nor have any ripening coloration.
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3
Slice your tomatoes from side to side, not from top to bottom, no less than a quarter of an inch thick.
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4
(Hint: Cut off the top and bottom and discard them.
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5
No one really wants to eat a hunk of tough tomato skin.
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6
).
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7
For the batter, mix flour and corn meal, and add salt, black pepper, cayenne pepper, garlic powder, and onion salt all to taste.
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8
Tasting is the trick- you want to make sure it is salty and flavorful enough to compliment the twang of the tomatoes.
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9
Beat eggs and add a splash of milk.
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10
Make sure this consistency stays viscous, not runny.
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11
In frying pan, heat on medium about 3/4 inches of cooking oil.
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12
Dip your tomatoes in the egg/milk mixture, then transfer to batter.
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13
Make sure the batter sticks on the tomatoes thickly.
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14
(This is a messy job!
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15
).
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16
When the oil is warm enough to produce bubbles larger than pinheads, add your tomatoes.
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17
Make sure they are brown on both sides.
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18
Remove and let cool.
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19
They are wonderful warm, room temperature, or even straight from the fridge.
