Two kinds of cornmeal are essential here: The fine cornmeal keeps the coating together, and the polenta makes it crisp.
Recipe information
Yield
Makes 6 servings
Ingredients
4 large ripe tomatoes (each about 8 ounces)
2/3 cup polenta (coarse cornmeal)*
2/3 cup fine yellow cornmeal
1/3 cup freshly grated Parmesan cheese
1/2 teaspoon cayenne pepper
2 teaspoons salt
Vegetable oil (for frying)
Preparation
Step 1
Cut thin slice from each end of each tomato. Discard ends. Cut each tomato crosswise into 3 thick slices.
Step 2
Mix polenta, fine cornmeal, Parmesan cheese, cayenne, and salt in medium bowl. Dredge tomato slices thoroughly in cornmeal mixture. Transfer to plate.
Step 3
Pour enough oil into heavy large skillet to reach depth of 1/4 inch. Heat oil over medium heat. Working in 2 batches, add tomatoes and cook until crisp and golden, about 3 minutes per side. Transfer tomatoes to paper towels; drain. Transfer tomatoes to platter and serve.
Step 4
- Available at Italian markets, natural foods stores, and some supermarkets.
