Last week Wilmington had our first freeze of the season, and most of the lovely Summer plants wilted to the ground. My Father-in-law's tomatoes went with them! However, he brought me a bag of his final harvest, and those babies won't b going to waste in my house!
This is the gluten free, fried in coconut oil version! Sadly, I lost the pictures of them stacked with a crab cake and topped with the wasabi aioli, but this s how I served them and I will be adding the crab cakes asap! I promise to get a pic for this recipe next go round!
What you need...
3 green tomatoes, slice into 1/2" slices
1/2 cup gluten free flour
pinch of cayenne
1/4 tsp salt
pinch of black pepper
1 egg, lightly scrambled
1/4 cup, very cold seltzer water
1 cup+ coconut oil
Fill a wok with coconut oil and heat to 375F. I use a wok because the temperature control is so much better! Combine flour, cayenne, salt and pepper on a plate. In a small bowl add egg and water/seltzer water once it is REALLY cold. Scoop 2 tablespoons of the flour mixture into the egg mixture and stir together. Dredge each tomato slice into the egg mixture, then move to the plate of flour and press into flour, coating both side, shake excess off. Add to the wok, only a couple slice at a time, cook for about 5 minutes per side. Because you are using coconut oil the cooking time is a little longer. BE CAREFUL, this does tend to foam up since you are using gluten free flour and coconut oil! Remove slice from oil, drain and salt on a paper towel. Repeat until all are cooked. Serve. OR serve stacked with a crab cake and drizzled with the aioli! Pic to come!
Wasabi Aioli
2 tsp wasabi paste (you can buy this in Asian Markets or if your grocer has a Sushi Bar, ask them)
1/3 cup gluten free mayo
1/2 tsp minched garlic
1/2 tsp minced ginger
squeeze of a lime
Mix all ingredients together well and refrigerate until needed!
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