Reviewed: Apr. 1, 2009

A true southern recipe! I used self rising cornmeal as this is the only way I have ever seen them made in the south. No egg should be added because it will take away from the flavor. You must try, they have a a lovely sweet and sour taste. To be a really southern dish serve with grits. The best!!!

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27 users found this review helpful

Reviewer:

michellej

Living In: Lawrenceville, Georgia, USA

Reviewed: Nov. 23, 2008

I dipped them in egg before the cornmeal. They were okay.

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1 user found this review helpful

Reviewer:

Michelle

Reviewed: Jan. 30, 2006

taste much better with flour,salt and pepper.

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24 users found this review helpful

Reviewer:

chamagirl39

Cooking Level: Intermediate

Living In: Dexter, Missouri, USA

Reviewed: Jul. 27, 2005

Ohhhhh...yum! This is my favorite summer splurge! Made these tonight and they are absolutely delicious. The cornmeal is the secret here. I add paprika and s & P to the meal for color and flavor. Slice the tomatoes 1/4 inch thick, this is a must. Sprinkle with Kosher salt as soon as they are out of the frying pan. I use bottled ramoulade sauce for dipping. So easy and so good!

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26 users found this review helpful

Reviewer:

Saveur631

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Oct. 13, 2004

The cornmeal didn't stick well & had no taste. Better season well & dip in egg or milk before frying. I think I will stick to my ole standby of frying in Louisana seasoned fish fry. Thats the best.. Dredge in egg & then batter!

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37 users found this review helpful

Reviewer:

JUSTJEN33

Cooking Level: Intermediate

Home Town: Hot Springs, Arkansas, USA

Reviewed: Oct. 13, 2004

The consitance of the batter is perfect. I make these all the time. The flavor is great. Thanks!

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3 users found this review helpful

Reviewer:

NASTYRUMORS

Reviewed: Jul. 1, 2004

I fried the first slice according to the recipe and ended up adding a little flour to the cornmeal, garlic salt, onion powder, cayenne, then dipped in cornmeal mixture, then in an egg wash, and back into the cornmeal before frying.

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28 users found this review helpful

Reviewer:

Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

Reviewed: Oct. 12, 2002

Try a different batter! I made the recipe with cornmeal. When fried, it made my tomatoes taste like popcorn!

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25 users found this review helpful

Reviewer:

NANCY4488

Reviewed: Sep. 27, 2002

Years ago, I would have given this a better rating. However, many years of cooking (and eating) in 5 Southern States has taught me that SELF rising Flour is better to use than meal. Also IF you must use meal, make it FRESH, home done FINELY crushed Saltine Cracker Meal. The best oil to fry them in is Peanut Oil as it has a higher burning point.

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57 users found this review helpful