Saturday, September 5, 2009

fried green tomatoes

We are absolutely overrun with tomatoes at the moment. There are the sweet 100 cherry tomatoes and early girls that I have growing in pots along the side of the house; both plants are on the smallish side and are producing about the right amount for JR and myself as long as they are incorporated into at least one meal per day. But then there are the monstrous bushes that our neighbors planted along the other side of the house that we promised to help eat. That amounts to a lot of tomatoes! I've been keeping my eyes peeled for interesting new ways to use them.

This recipe was inspired by a recent post on VeganYumYum. Whereas the VeganYumYum's version of fried green tomatoes had an Italian twist, I decided to go in the Mexican direction. I de-veganized the recipe by adding eggs (I didn't have the powdered egg substitute on hand that was called for), added cumin and red pepper flakes to the batter, and topped with avocado and cherry tomatoes from the garden. I served the tomatoes with a side of black beans. Tasty!

Fried Green Tomatoes
Serves 2

3 under-ripe medium green tomatoes (should be firm to the touch)
3/4 c. corn meal
1/4 c. flour (I used a gluten free flour mix to make the recipe gluten free)
1/2 tsp. salt
1 tsp. cumin
2 pinches red pepper flakes
1 egg
1/4 c. milk (I used rice milk)
oil for frying (I used coconut oil)
avocado & cherry tomatoes for topping

Core tomatoes and slice into 1/2 inch slices. Lay on paper towels and pat dry. Season with salt and pepper.

Mix dry ingredients together in a medium bowl. Set aside. Whisk egg and milk together in a separate medium bowl. 

Heat 2 Tbsp. oil in a large skillet over medium heat.

Dredge tomato slices one by one into egg mixture then dry mixture (pressing to make sure it sticks). Fry about 3 minutes per side until golden brown. Depending on size of your skillet, you may need to do this in a couple of batches, rinsing pan (carefully, as it's hot and will steam) and adding more oil in between batches. Drain tomatoes on a paper towel.

Stack tomatoes on a plate. Top with avocado slices and sliced cherries. Enjoy!

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