Hybrid Green Tomatoes
Well of course I figured that when I got these lovely green tomatoes home I would fry them, but I found I am out of cornmeal. I have somehow used up all ten pounds of the Iroquois white corn I got less than a year ago. This is wonderful stuff, and it seems I am spoiled for all other cornmeal, so I thought I’d try breading the tomato slices with matzo meal. I could not be more thrilled with the results and I think that even when the pantry is restocked (in an auspicious hour), this will remain my master recipe. The matzo browns well in high heat without burning and forms a very satisfying crust. Streit’s, firmer and more coarsely milled than the others, is the best.
Hybrid Green Tomatoes
Green tomatoes
Salt
Black pepper
Streit’s matzo meal (about ¼ cup per medium-sized tomato
Unfiltered peanut oil, or regular peanut oil
Slice the tomatoes about one third of an inch thick. Season both sides liberally with salt, pepper and
Other emergency adaptations at Sweetnicks.
Food and Drink, Recipes, Cooking, Food, Vegetarian, vegan, vegetables, antioxidant-rich foods, Streit's matzo meal, fried green tomatoes
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