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Slice green tomatoes in thick slices.
Dry with toweling.
In one dish use egg,
milk and a splash of soy sauce.
In another, use flour,
salt and pepper to taste, dill
Dip the
slices in first the wet and then dry mixtures
Repeat twice on each
slice for a thicker coating.
Using a light layer of
olive oil and a very hot pan, fast fry the tomato slices, turning only
once. This discourages
absorption of the oil.
Cook them on an open
drain surface, screening, rack
Serve warm or cool.
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© JLee D.
Do not
reproduce or redistribute.
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