Good flavour but I think 1/2 inch slices was to thick. Will cut them in 1/4 inch slices next time.
Slice the tomatoes 1/2 inch thick, but do not peel or core. Drain well between several thicknesses of paper toweling until most of the moisture of the tomatoes is absorbed. While the tomatoes are draining, make a batter by beating the eggs until light, then mixing in the corn meal, water, minced chives, salt and pepper. In a large, heavy iron skillet, heat the butter or margarine until bubbly. Dip the tomato slices into batter, and brown quickly on both sides. Serve at once. From: The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson, Avon Books, New York, NY, 1965.
Good flavour but I think a half inch thick slice was to large, will cut it down to 1/4 inch next time.
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Serving Size: 1 Serving (409g) | ||
Recipe Makes: 6 | ||
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Calories: 596 | ||
Calories from Fat: 314 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.8g | 46 % | |
Saturated Fat 10.8g | 54 % | |
Monounsaturated Fat 13.4g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 721.4mg | 222 % | |
Sodium 261.9mg | 9 % | |
Potassium 751.2mg | 20 % | |
Total Carbohydrate 45.4g | 13 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 38.3g | ||
Protein 28.2g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 596
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