INGREDIENTS:1 c Cornmeal
1 ts Crushed fennel seeds
1 ts Dried Oregano
3/4 ts Salt
1/2 ts Cayenne pepper
1/4 ts Pepper
2 EGGS
2 tb Water
4 Beefsteak tomatoes
1/2 c All-purpose flour
1 tb olive oil
2 tb Butter
PREPARATION:
In shallow dish, combine cornmeal, fennel seeds, oregano, salt, cayenne and pepper. In another dish, beat eggs with water. Cut thin slice from top and bottom of each tomato; cut each tomato into 3 think slices. Dip each slice into flour to coat; shake off excess. Dip into egg mixture; dip into cornmeal mixture, pressing mixture on to coat. In skillet, heat half of the oil and butter over medium-high heat; add half of the tomatoes and reduce heat to medium. Cook gently turning once, for 5 to 7 minutes or until golden. Repeat with remaining oil, butter and tomatoes. Tip: Bread the tomatoes just before cooking Makes 4 servings.
