Yield: 1 Servings
|\N \N||Oil for deep-frying|
|5 \N||Beefstead (3-4\" round) tomatoes|
|\N \N||Salt and freshly ground black pepper, to taste|
|1 cup||Each: all-purpose flour and club soda|
|½ teaspoon||Crushed red pepper flakes|
|½ teaspoon||Each, dried: thyme and oregano leaves|
|1 cup||Grated Parmesan cheese|
|1 tablespoon||Chopped fresh parsley (up to 2)|
Heat oil to 350 degrees. Cut tomatoes in ¼-inch thick slices. In large bowl, combine salt, pepper, flour, club soda, crushed red pepper, thyme and oregano. Whisk smooth, then rub batter on both sides of tomato slices, coating lightly.
Place a few tomato slices at a time in the hot oil and fry until brown, 6 to 8 minutes Drain on paper towels.
Place fried tomato slices on ungreased baking sheets and sprinkle with grated Parmesan. Bake in a 250-degree oven until golden brown on top, 5 to 7 minutes. Remove from oven and turn over tomato slices. Sprinkly again with Parmesan and bake until golden brown, 5 to 7 minutes more. Remove from oven and cool on a wire rack. Makes about 50 slices.
These crisps are best served immediately. Recipe is easily doubled.
Posted to FOODWINE Digest 18 Sep 96 From: "Mary H. Mizwa" <Mzmiz@...> Date: Thu, 19 Sep 1996 11:36:37 -0400