FRIED TOMATOES
1 1/2 lb. med. to lg.tomatoes (about 3)
1 1/4 tsp. black pepper
1 tsp. salt
1/2-3/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1 c. all-purpose flour
Butter for frying
Slice tomatoes 1/4 inch thick. Place slices on a flat surface in a single layer. Combine flour, salt and pepper.
In a large skillet, melt butter until hot. Just before frying, dredge each tomato slice thoroughly in the flour. Shake off excess and fry slices in a single layer in the butter until browned on both sides, about 5 minutes total. Once tomato's are done, layer them in a dish. Keep one last slice of tomato cooking, when it is done put a couple of pats of butter into the pan, once melted sprinkle a couple tablespoons of flour into the butter and cook through. Once the butter and flour has cooked through, add two cups of milk and mix. Scrape up the little yummy tomato bits and continue to stir the gravy. It will be done once it has thickened up. Serve immediately.
1 1/2 lb. med. to lg.tomatoes (about 3)
1 1/4 tsp. black pepper
1 tsp. salt
1/2-3/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1 c. all-purpose flour
Butter for frying
Slice tomatoes 1/4 inch thick. Place slices on a flat surface in a single layer. Combine flour, salt and pepper.
In a large skillet, melt butter until hot. Just before frying, dredge each tomato slice thoroughly in the flour. Shake off excess and fry slices in a single layer in the butter until browned on both sides, about 5 minutes total. Once tomato's are done, layer them in a dish. Keep one last slice of tomato cooking, when it is done put a couple of pats of butter into the pan, once melted sprinkle a couple tablespoons of flour into the butter and cook through. Once the butter and flour has cooked through, add two cups of milk and mix. Scrape up the little yummy tomato bits and continue to stir the gravy. It will be done once it has thickened up. Serve immediately.
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