Yield: 6 Servings
|½ cup||Yellow cornmeal|
|1½ tablespoon||Fresh basil; minced|
|1½ tablespoon||Grated Parmesan cheese|
|1 teaspoon||Hot chili powder|
|½ teaspoon||Each salt and freshly ground black pepper|
|6||Tomatillos; thickly sliced|
|Flour for dredging|
|¼ 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 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@...> Recipe by: Vegetarian Times, October 1996 Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on May 12, 1998