P.S. A good place to get them is My Big Fat Greek Restaurant, here in the valley. But also I went to this restaurant up in Salt Lake around Christmas, and I had them there and they were delish. The only thing is I can't totally remember the name of the place. I know for sure that its across the street from P.F. Changs downtown and it has Rock in the name. Very good food!
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1 cup stone-ground cornmeal 1 cup all-purpose flour 1 tablespoon garlic powder Pinch cayenne 1 1/2 cups buttermilk Kosher salt and freshly ground black pepper 4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed 1/2 cup vegetable oil 1 tablespoon unsalted butter Hot pepper sauce, for serving Lemon wedges, for serving In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well. Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels. Serve with hot pepper sauce and lemon.
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