Recipes

Preheat deep fryer to 350 degrees. In small bowl, set aside 1 1/2 cups all-purpose flour.

In medium bowl, mix milk and eggs to create an egg wash.

In large bowl, combine remaining flour, cornmeal and salt. Add celery salt, cayenne, pepper, onion powder, and paprika.

This is the cornmeal breading mixture for the tomatoes.

Line a sheet pan with waxed paper to place the breaded tomatoes on after final dredging.

Begin the dipping process by dredging the tomatoes in the all-purpose flour, then the egg wash, and finally through the cornmeal breading mixture.

Repeat this process until all the tomatoes are breaded.

Once the oil has reached 350 degrees F, begin frying until golden brown.

Tomatoes will float to the top when finished cooking.

Drain on paper towels.