Amber Pestian, 127 YinD

Ingredients:

Several sliced medium sized tomatoes (medium thickness)
Flour
Oil
Salt
Pepper
Parmigiana cheese
Milk

Preparation:
Have 3 bowls…1st flour 2nd milk 3rd flour. You are gonna season the 2nd bowl of flour with a good amount of pepper and salt. (Sometimes I get a little crazy and add paprika for a bit of a kick).
So, take your slices and go flour to milk to flour. Once you dredge in the 2nd bowl of flour the coating should be almost a paste.

Before you are getting ready to dredge pour about a cup of oil in a pan or electric wok in my case. Heat the oil so you begin to hear it sizzle and see it start to bubble.

Once you see that, drop in about 3- 4 slices at a time. You want to make sure that the oil covers the tomato.  Cook until golden brown on each side (just about 2-3mins each side).

I like to sprinkle parmigiana cheese on the top when they’re cooked 🙂