![]() ![]() Serve the fried tomatoes immediately with the dipping sauce on the side. Transfer to the cooling rack and sprinkle each slice generously with more salt.įor the dipping sauce: Put the mayonnaise in a bowl, add the hot peppers and pepper juice, paprika, sugar and salt and stir to combine. Fry until golden brown and crispy, about 30 seconds per side. Working in batches, carefully place the breaded tomatoes into the hot oil. Using your first hand, coat the tomato slices in the breadcrumb mixture evenly on both sides. Ingredients 4 tbsp plain flour 200g polenta 2 eggs 4 large green tomatoes, about 500g/1lb 2oz, sliced 1cm thick vegetable oil, for frying 1 large or 2-3. Next, using the other hand, dip the tomato slices into the egg mixture, allowing it to drip before moving onto the third dish. Using one hand, dredge both sides of the tomato slices in the seasoned flour, shaking each piece to remove any excess. In the third dish, stir together the cornmeal and panko. It’s full of spice, Indian flavor, and makes for the perfect dinner, especially during the warmer months of the year. Fry tomatoes until tender and golden brown, 3-4 minutes on each side. In a large skillet, heat oil over medium heat. In the second dish, beat the buttermilk with the eggs. Green Tomato Stew This is a light stew thanks to the use of coconut milk instead of cream, which also makes it vegan. Sprinkle both sides with salt and lemon-pepper. Set up 3 low-sided dishes to make a breading station: To the first dish, add the flour, salt and black pepper and stir to combine. Line a baking sheet with paper towels and top with a cooling rack. Heat the oil over medium heat to 350 degrees F. For the fried green tomatoes: Pour the vegetable oil into a Dutch oven or heavy-bottomed pot and attach a deep-frying thermometer. ![]()
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