1/2 cup of cornmeal
1/3 cup of oil
3 tablespoons of grated Parmesan cheese
1/2 teaspoon of black pepper
1/2 teaspoon of salt
4 medium green tomatoes, cut into 0.5 cm thick slices
3 slices of bacon (30g)
1/2 cup of cornmeal
1/3 cup of oil
3 tablespoons of grated Parmesan cheese
1/2 teaspoon of black pepper
1/2 teaspoon of salt
4 medium green tomatoes, cut into 0.5 cm thick slices
3 slices of bacon (30g)
1
In a skillet, fry the bacon over medium heat until crispy
Remove with a slotted spoon, drain on paper towels, let cool and crumble
Add the oil to the grease left in the skillet
2
In a large bowl, mix well the cornmeal, Parmesan cheese, salt, and black pepper
Heat the skillet over medium heat
Pass the tomato slices through the cornmeal mixture, pressing firmly
3
Fry half of the tomato slices for 1 minute per side or until golden brown and crispy
Remove with a slotted spoon and place on a plate covered with paper towels
Fry the remaining tomato slice as well and let it drain on paper
Transfer to a serving dish and sprinkle with crumbled bacon
Serve immediately.
