Reviewer:

MalElaine

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2008

That previous recipe was really harsh. I've never made these before so I experimented with thickness and browness. I think it is all just personal preference. I did dunk in egg before breading just because that is always how I have fried anything. I would have submitted a photo, but my husband ate all of them before I could find my camera!

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Reviewer:

Lainey Dru

Cooking Level: Beginning

Home Town: Albion, Indiana, USA

Living In: Muncie, Indiana, USA

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Reviewed: Sep. 3, 2007

I tried this recipe but I added a little more sugar to counteract the bitterness. I am from the South and this is a great recipe

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Reviewer:

BudS

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: Branson, Missouri, USA

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Reviewed: Sep. 27, 2002

You failed to say that the tomatoes are best used while still green and sliced about 1/8th of an inch thick. Use VERY little sugar, salt, black pepper and Peanut oil or you will have burned grease and tomatoes. Drain thoroughly!!!

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12 users found this review helpful