“From my collection of handwritten recipes.”
READY IN:
18mins
SERVES:
4
YIELD:
3 tomatoes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a pie plate, whisk the egg, milk, and hot sauce. In a cup, mix the sugar, salt and pepper. Spread the cornmeal on a plate. Dip the tomato slices into the egg mixture, sprinkle with the sugar mixture, then coat with the cornmeal. In a 12 inch nonstick skillet, heat 1 Tblsp. of the oil over moderate heat. Slide in about half of the tomato slices, without crowding, and cook for 2 minutes on each side or until golden brown; transfer to paper towels to drain. Repeat with the remaining oil and tomatoes. Serve immediately, as they lose their crispy texture upon standing.

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