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not a cookie....fried tomatoes, by kyborngal

Last post 07-29-2010, 8:32 PM by katz. 1 replies.
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  •  02-13-2007, 6:21 AM 26

    not a cookie....fried tomatoes, by kyborngal

    Fried Tomatoes with Parmesan Print E-mail
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    Description

    I'm a firm believer in the healing power of good food, perhaps not always a physical remedy but certainly able to perk up my spirits. Whether you are cooking for yourself, sharing with others, or a guest at someone else's table a well-prepared meal is sure to cure what ails you. And some foods seem to be more potent than others. For instance, fried green tomatoes have long been regarded as a spiritual health tonic.

    I adapted this recipe for fried tomatoes from one I received from the California Tomato Commission. Olive oil replaces the traditional lard or vegetable oil, which just increases the healing power!

    Ingredients
    • 1 cup all-purpose flour
    • 1 teaspoon salt
    • 1 tablespoon dried basil
    • 1/2 teaspoon ground black pepper
    • 1 cup freshly grated Parmesan cheese
    • 1/2 cup breadcrumbs
    • 1/2 cup corn meal
    • 12 to 24 slices meaty tomatoes, sliced 1/2-inch thick (about 3 to 6 tomatoes)
    • 2 large eggs
    • 3 tablespoons olive oil
    Instructions

    To prepare this recipe you will need 3 bowls that are large enough to make dipping the tomatoes easy. Make sure the tomatoes you select are firm and meaty, not too juicy. Green tomatoes will work as well. I prepared this recipe with 24 tomato slices, but the tomatoes were pretty small. If you have large fruits, you may need only 6 to 10 slices.

    In your first bowl combine flour, dried basil, salt and pepper.

    In the second bowl mix the breadcrumbs, corn meal and Parmesan.

    And in the last bowl mix the eggs. Give them a good stir so that the whites and yolks are well incorporated.

    Dip the tomato slices in the flour and gently knock off any excess. Now dip the floured tomato in the egg mixture, allowing the excess to drip off and finally in the breadcrumbs and Parmesan.

    Place the coated tomato slices on a cookie sheet or other flat surface and continue the process until all the tomatoes are breaded. Dust the tomatoes lightly with extra crumbs.

    In a frying pan heat the olive oil over a medium-high flame. Working with as many slices that will fit into the pan without crowding, cook the tomatoes 1 1/2 to 2 minutes on each side or until the breading turns a nice golden brown.


    Do unto others as you would have them do unto you...

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  •  07-29-2010, 8:32 PM 6252 in reply to 26

    Re: not a cookie....fried tomatoes, by kyborngal

    Oh dear me, a true southern food.  Nothing better.....jb south carolina
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