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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Goes well with almost any grilled meat. Ingredients:
24 slices fresh green tomatoes, 1/4-inch thick each (about 6 large green tomatoes) |
freshly ground black pepper |
1 2/3 cups all-purpose flour |
2 tablespoons cornstarch |
4 large eggs |
2 tablespoons milk |
1 1/2 cups yellow cornmeal |
3 tablespoons chopped green onions, green part only, for garnish |
Directions:
1. Season the tomatoes with salt and freshly ground black pepper, to taste. Place the 1 cup of the flour in a small bowl with the cornstarch and mix well. In a separate bowl, whisk together the eggs and milk. In a third bowl, combine the remaining 2/3 cup flour, the cornmeal, and the remaining 2 tablespoons of Essence. Dredge each slice of tomato in the flour mixture. Dip each slice in the egg wash, letting the excess drip off. Finally, dredge each slice in the cornmeal mixture, coating completely.
2. Heat 1/2 cup of oil in a large saute pan over medium-low heat. When the oil is hot, pan-fry the tomatoes, in batches, until golden and crispy on both sides, about 1 1/2 to 2 minutes per side. Add the remaining 1/2 cup of oil to the saute pan as needed, preheating the oil before frying the tomatoes. Remove the browned tomatoes and drain on paper towels. Season lightly with salt, to taste.
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