These are a fun snack for friends and family. They're also fully GLUTEN FREE! Great for entertaining. Ingredients: 4-5 Green tomatoes, washed and sliced into 1⁄4 inch rounds. 2 eggs, whisked well 1 cup olive oil 1 cup brown rice flour 1 cup cornmeal (could also use flour or breadcrumbs) 1 Tsp salt 1 Tsp pepper Method: I like to start by getting all the pieces of the puzzle in order. Ready the tomatoes by sprinkling with salt and pepper. Whisk the eggs. Mix the flours well. I usually mix flours on a plate, it is easier to fully coat tomato. Heat your oil in a large cast iron or nonstick pan. Take a tomato round, cover both sides in egg, transfer to flour and coat well. Place in the pan. Cook on first side for 1-2 minutes or until golden brown. Turn over and cook side two. Repeat this with remaining tomatoes. I usually place 5-6 tomato rounds in the pan at once. This way I can keep up with the flipping and turning! Next: Remove from pan and place on a paper bag or a plate lined with paper towels. This will absorb extra oils. Let cool for about 3 minutes before eating. They will be VERY hot upon removal from the pan. For dipping sauces I've been mixing sour cream and dijon mustard. It is WICKED good. You can also dip in sriracha/mayo mixture. ENJOY!
2 Comments
11/3/2021 03:23:28 am
What an awesome idea. I buy ground beef and chicken in 5lb bulk bags and have always divided it up ready to cook and stored in the freezer, but pre-cooking would save so much more time. Have you found that the cooked/reheated meat does or doesn’t absorb your spices as well? That would be my only concern, although I think you could avoid the bland meat scenario by putting some garlic, salt, pepper and some other “general” seasonings (parsley, minced onion) in there when you cook in the crock pot. I would think these are common enough to most things you do with the finished meat that you wouldn’t endanger the final dinner product.
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12/16/2022 01:02:35 am
This chicken looks so beautifully succulent and flavourful, and coriander and lime is such a great flavour combination. Love your suggestion for turning this into a salad to. Yum.
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December 2016
AuthorAli Price |