Recipe - Chili-Fried Green Tomatillos

One half cup Yellow cornmeal
One fourth cup Flour
1 One half tablespoon Fresh basil; minced
1 One half tablespoon Grated Parmesan cheese
1 teaspoon Hot chili powder
One half teaspoon Each salt and freshly ground
black pepper
2 Eggs; beaten
2 tablespoon Water
6 Tomatillos; thickly cut or sliced up
Flour for dredging
One fourth cup Olive oil; divided

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 assemblyline 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 mediumhigh 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 MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on May 12, 1998