Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Fried Red Tomatoes
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- #20245
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 large ripe tomatoes
2/3 cup polenta (coarse cornmeal)
2/3 cup fine yellow cornmeal
1/3 cup freshly grated Parmesan cheese
1/2 teaspoon cayenne pepper
2 teaspoons salt
vegetable oil (for frying)
directions
NOTE: Two kinds of cornmeal are essential here: The fine cornmeal keeps the coating together, and the polenta makes it crisp.
Cut thin slice from each end of each tomato. Discard ends. Cut each tomato crosswise into 3 thick slices.
Mix polenta, fine cornmeal, Parmesan cheese, cayenne, and salt in medium bowl. Dredge tomato slices thoroughly in cornmeal mixture. Transfer to plate.
Pour enough oil into heavy large skillet to reach depth of 1/4 inch. Heat oil over medium heat. Working in 2 batches, add tomatoes and cook until crisp and golden, about 3 minutes per side. Transfer tomatoes to paper towels; drain.
Transfer tomatoes to platter and serve.
added by
tiberius
nutrition data
Nutritional data has not been calculated yet.
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