Do you still have some green tomatoes from your Summer's harvest? Here's a recipe to help you out:
Ingredients:
-fresh green tomatoes
-cornmeal or corn/masa flour
-salt/pepper to taste
-vegetable or peanut oil
Directions:
Slice the tomatoes about 1/4 inch thickness, and spread on baking sheet, end to end. Sprinkle a little salt over the tomatoes. Stack more and salt more until all tomatoes are sliced and salted. Let sit at room temperature (or in the refrigerator) for at least six hours to allow the salt to take out the moisture from the tomatoes. Mix flour, and salt/pepper to taste in bowl. Coat each tomato slice with flour mixture. Place on clean baking sheet and let sit for 30 minutes. Then heat oil in medium skillet to medium high. Carefully place tomatoes into the oil. Brown tomatoes on one side, then carefully turn and brown on the other side. The tomatoes are done when they are golden brown. Remove to a paper-towel-lined place (to drain).
Variation: Substitute regular flour for the corn flour. Can also add preferred spices to flour mixture before coating.
Copyright (c) 2009 New View Group, LLC
No comments:
Post a Comment