3 green tomatoes
1c stone ground yellow corn meal
1/8c potato starch*
1/8c pre-cooked cornmeal (such as harina PAN)* **
1/4 tsp paprika
1/4 tsp turmeric
1 pinch dried oregano
1/8 tsp cayenne pepper
1/4 tsp black pepper
1 dash garlic powder
1-1/2 tsp salt
oil for frying
*If you are not on a restricted diet, I recommend subbing these ingredients with unseasoned breadcrumbs for the ultimate crunch, yum!
**Found in the Latin aisle at most supermarkets or at your local Latin market
1. Preheat oil to 375F. You can deep fry or shallow fry for this recipe
2. Wash tomatoes, trim them, and slice them into thick rounds (about 1/4").
3. In a shallow bowl, blend together all dry ingredients until evenly combined.
4. In a separate shallow bowl, whisk together eggs and milk until well blended.
5. Place tomatoes in milk mixture, dredge them in flour mixture and shake off excess. Take a second dip into both bowls and to the fryer we go!
6. Fry until golden brown, drain on a paper-towel-lined tray and enjoy :).
Bonus: If you're a dipper, blend together your favorite mayo and a TB or two of prepared deli mustard with some of your favorite spices and there you have it. If you have no idea what your favorite spices are, give some of the ones used above a try ;). Now you've got yourself a little remoulade! Sounds fancy, no? and to think, you didn't even know what your favorite spices were.
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