Friday, August 17, 2012

Corn Crusted Tomatoes


     Here I go again with tomatoes, but you can't have too many recipes for tomatoes this time of year. The little ones pictured above are from a volunteer out by our pond. The large beauties  are from the organic, non GMO garden of my niece's son Ryan. And look what else he's got...

eggplant
basil

and more tomatoes 

     I found out today that frying isn't just for green tomatoes, it's also great for red and orange tomatoes, if they are the right variety. I'm not sure which variety Ryan grew (there are hundreds of varieties of tomatoes), however I do know they worked out splendidly in this recipe. 
     It's a simple dish, but oh, so satisfying. The sweetness of fresh tomatoes bursts out from under a crunchy corn crust. Paired with a mixed green salad (with little grape tomatoes in tow) it makes the perfect summer lunch.


Corn Crusted Tomatoes

4 fresh homegrown firm tomatoes
2 cups corn flour 
1/2 teaspoon paprika
Sea salt and fresh ground black pepper to taste
2 eggs
corn oil for frying

Divide the corn flour into two separate flat dishes. Add paprika, salt and pepper to one of the dishes. Slice tomatoes 1/3 inch thick. Pat dry with paper towels. Dredge tomato slices in unseasoned cornflour and set aside. Next crack the eggs in a medium bowl and whisk. Working in batches dunk tomatoes in beaten egg, making sure both sides get coated. Dredge in seasoned corn flour, again making sure both sides get coated. Once the all tomato slices are coated, add about 1/2 inch of corn oil to a large, heavy bottom frying pan and heat on medium high until oil is hot, about 1-2 minutes depending on the size of your pan. Fry 3 or 4 slices at once, again depending, for 2 minutes on each side or until crust is golden. Serves 4.    






 

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