| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Vegetarian |
Vegetarian, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Yellow cornmeal |
| 1/4 |
c |
Flour |
| 1 1/2 |
tb |
Fresh basil; minced |
| 1 1/2 |
tb |
Grated Parmesan cheese |
| 1 |
ts |
Hot chili powder |
| 1/2 |
ts |
Each salt and freshly ground black pepper |
| 2 |
|
Eggs; beaten |
| 2 |
tb |
Water |
| 6 |
|
Tomatillos; thickly sliced |
|
|
Flour for dredging |
| 1/4 |
c |
Olive oil; divided |
INSTRUCTIONS
In medium bowl, stir together cornmeal, flour, basil, cheese, chili powder,
salt and pepper until well blended. In separate bowl, beat together eggs
and water.
Setting up assembly-line style, dust tomatillo or tomato slices lightly
with flour, pas through egg dip, then coat with cornmeal mixture, coating
lightly but evenly.
Heat griddle or saute pan over medium-high heat. Add just enough oil to
prevent slices from sticking. Saute slices, reducing heat if necessary and
adding oil as needed between batches. Cook until golden brown around edges,
about 2 minutes. turn and brown other side. Blot with paper towel before
serving. Makes 6 servings of about 3 slices each.
>From the Red Sage Restaurant.
Formatted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Vegetarian Times, October 1996
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on May 12, 1998
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