Tag Archives: fried

Emily’s simple Fried Green Tomatoes

Homegrown or from the farmers market, green tomatoes are tangy, sour, slightly sweet.  All the recipes I found for them required a lot of ingredients, and as the afternoon monsoon thunderstorm set in, I knew I wasn’t up to running to the store.  So I made do.  And they came out fantastic.  This recipe is scaled for 1, or maybe 2, people and meant to be served as an appetizer or snack.  I enjoyed it at tea time (around 4pm with a mug of authentic chai tea with local honey).

1 medium or large green tomato, use 2 if on the small side

1 egg

3 tbs milk (buttermilk is best, but since I didnt have it I used whole milk powder mixed with a little water)

1 tsp salt

1 tsp freshly ground pepper

1/2 cup cornmeal, corn flour, etc.  I used masa flour.

Oil for frying (I like grapeseed or cocounut)

 

Mix egg and milk in a small bowl.  In another bowl, mix together the corn flour, salt, and pepper.  Add additional spices if you like (parsley, garlic powder, etc). Slice the tomato into thin slices, about 1/4″ thick.  Heat the oil in the pan on medium-high.  Dunk each tomato slice into the egg/milk, and then coat it with the corn flour.  You can do this a second time if you want a thicker crust on them.  Place each tomato slice in the pan, do not over-crowd or layer them.  Cook for 2-3 minutes, flip, and cook another 2-3 minutes.  Both sides should be a deep golden brown.  Drain on paper towels.  Serve with lemon, hot sauce, or ranch.

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Indian Fry Bread and Indian Tacos | The Pioneer Woman

Navajo Tacos are a favorite of mine.  I pile them high with beans and veggies, and sometimes ground beef.  They are a fried bread, tho, so not much healthyness.  Still…  so good.  Once in a long while, and with lots and lots of veggies… 🙂

For today’s State Fair Recipe, I’m going to show you how to make Indian Fry Bread, a Native American quick bread that’s fried and served either on its own, drizzled with honey, sp…

Source: Indian Fry Bread and Indian Tacos | The Pioneer Woman

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Brown Rice & Millet Croquettes | Christina Cooks

Brown Rice & Millet Croquettes | Christina Cooks.

Even tho this is fried, it is a good recipe for blood sugar control and thus, weight loss.  Just be aware of the higher calories, but this is full of really good whole grains and veggies.  I saw this recipe being made on Create TV today (an offshoot of PBS), and it looked really good.  But what made it pop and stand out was that she served it with a vegan dashi broth on top.  However, her website has no recipe for the dashi.  How she made it, as well as I can remember, all measurements VERY approximate –

2 cups water

1/3 of a red onion, sliced

2 cloves of garlic

4-5 thin slices of fresh ginger

1/2 cup or so of shitake mushrooms, tho she said you could use just about any mushrooms

Cover and bring to a simmer for about 5 minutes.  Add 2-3 tablespoons of soy sauce, turn off heat.  Let it sit for another few minutes, then strain, leaving a few slices of onion behind if you wish.

Alternatively, theres this good vegan recipe for dashi as well.

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Beer battered mushrooms – Amuse Your Bouche

I had a random but very strong craving last night for beer battered mushrooms.  First I searched local restaurants.. I found one place that served “breaded mushrooms” but it costs like $8 and I just knew it wouldnt be satisfying, around here, those kinds of things resaurants buy frozen and then fry them up.  Usually meh, and the breading is usually gross mush on the inside.  And, restaurants are all about 20 miles away..

Turns out it was incredibly easy, cheap, and quick to make my own.  Cost me around $3 to make, and about 5 minutes of prep work and 10 minutes of cooking time.  So in under 20 minutes, I was eating these delicious things, less than the time it would have even taken me to drive to a restaurant.

I served them with mayo mixed with frank’s red hot sauce.

Beer battered mushrooms – Amuse Your Bouche.

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japanese vegetable pancakes | smitten kitchen

japanese vegetable pancakes | smitten kitchen.

I made these today.  I made them gluten free by using 1/3 cup white rice flour, 1/2 teaspoon of xantham gum, and about 1/6 cup each of sorghum flour and tapioca flour.  Ive read that you can use just about any pre-made gluten free mix flour too.

In Japan, these are called okonomiyaki.  Which I’ve heard means something along the lines of “made how you like it.”  So, feel free to throw in any veggies or meats that you like.  I used cabbage, scallions, carrot, and parsley.  It was delicious!!

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