Crunchy Fried Green Tomatoes With Fresh Tomato Salsa Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Green, (unripe) tomatoes
, about 4 medium
1/2 cup: All-purpose flour,
1 tsp: Salt,
1 tsp: Sugar,
3/4 tsp: Cayenne,
1 large: Egg,
1 tbsp: Milk,
5 cup: Cornflakes, about 6 ounces
1/2 Stick: , (1/4 cup) unsalted
Butter,
1/4 cup: Vegetable oil,
Directions:
Accompaniment: Fresh tomato salsa (recipe follows)
Preheat oven to 375 degrees F.
Cut twelve 1/2-inch-thick slices from tomatoes. In a shallow bowl
whisk together flour, salt, sugar, and cayenne. In another shallow
bowl whisk together egg and milk. In a third shallow bowl coarsely
crush cornflakes with hands.
Working with 1 tomato slice at a time, dredge in flour, shaking off
excess, and dip in egg, letting excess drip off. Coat slices with
cornflakes, pressing them to adhere, and arrange slices in one layer
on a baking sheet.
In a 12-inch nonstick skillet heat 1 tablespoon butter and 1
tablespoon oil over moderate heat until foam subsides and fry 3
tomato slices until golden brown, about 3 minutes on each side. (Be
careful not to let cornflakes burn.) Transfer tomatoes to paper
towels to drain. Fry remaining tomato slices in remaining butter and
oil in same manner. On another baking sheet arrange drained tomato
slices in one layer. Bake tomatoes in middle of oven until tender and
hot, about 4 minutes.
Serve tomatoes topped with salsa.
Yield: 4 servings
COOKING LIVE SHOW #CL9188
Recipe courtesy of Gourmet Magazine
Source from luhu.jp
Preheat oven to 375 degrees F.
Cut twelve 1/2-inch-thick slices from tomatoes. In a shallow bowl
whisk together flour, salt, sugar, and cayenne. In another shallow
bowl whisk together egg and milk. In a third shallow bowl coarsely
crush cornflakes with hands.
Working with 1 tomato slice at a time, dredge in flour, shaking off
excess, and dip in egg, letting excess drip off. Coat slices with
cornflakes, pressing them to adhere, and arrange slices in one layer
on a baking sheet.
In a 12-inch nonstick skillet heat 1 tablespoon butter and 1
tablespoon oil over moderate heat until foam subsides and fry 3
tomato slices until golden brown, about 3 minutes on each side. (Be
careful not to let cornflakes burn.) Transfer tomatoes to paper
towels to drain. Fry remaining tomato slices in remaining butter and
oil in same manner. On another baking sheet arrange drained tomato
slices in one layer. Bake tomatoes in middle of oven until tender and
hot, about 4 minutes.
Serve tomatoes topped with salsa.
Yield: 4 servings
COOKING LIVE SHOW #CL9188
Recipe courtesy of Gourmet Magazine
Source from luhu.jp
Tags
Live