Spotlight on Tomatoes
From North America to North Africa, Italy to Vietnam, and seemingly everywhere in-between, the humble tomato plays both the star and supportive role in some of the world’s best loved and most deliciou...
You know you're in the South when...there's fried green tomatoes on the menu. If you're a tomato lover and you haven't tried one, you may find your new favorite tomato dish.
Ingredients
- ¾ cup Garbanzo Bean Flour (also called Besan or Gram flour)
- ½ cup Rice Flour (plus more for dusting tomato slices)
- 2 teaspoons ground Cumin
- 2 teaspoons ground Coriander
- 1 teaspoon Curry powder
- 1 teaspoon Ajwain seed (whole — though optional if not available)
- ¾ teaspoon salt (more to taste)
- Pinch of black pepper
- 1 small chile, seeds/pith removed and minced fine (optional)
- 3 tablespoons Cilantro leaves, minced fine
- 2 tablespoons fresh grated Ginger
- ¾–1 cup water
- 2 medium, firm Green Tomatoes, sliced medium thick (about 3–4 slices per tomato)
- Sufficient high heat oil for frying (grape seed oil is recommended, but you can use vegetable, canola, etc.)
Preparation
In medium mixing bowl, whisk together garbanzo bean flour and all spices. Add chili, cilantro, and ginger and mix well again. Slowly pour in ¾ cup water and mix until thick (but not lumpy) batter forms. If batter is too thick and clumpy add remaining ¼ cup water and whisk until relatively smooth — with hummus-like texture. If too thin, add a tablespoon or more of garbanzo flour as needed. Allow batter to set at room temperature for 5 minutes before using.
Meanwhile, heat large skillet over medium-high heat for about 2 minutes. Carefully add sufficient oil for frying — approximately ¼ - ⅓ inch into the pan. Allow to heat for a few minutes until it reaches around 350 degrees. To check if oil is ready without a thermometer, very carefully flick a single drop of water (or batter) into hot oil. If oil immediately sizzles and pops, it’s ready to go. If not, wait a few more minutes and try again.
Lightly dust tomato slices with excess rice flour. Drag tomato slices through the batter a few times until well coated — use your hands and smooth over slices to ensure even coating of batter. Gently shake off any excess batter and carefully lower slices into frying oil. Only place 2-3 pieces at a time into oil — too many will drop the temperature immediately and result in a soggy, greasy pakora. Fry for about 3-4 minutes per side or until crisp and golden brown. Remove from heat and place on paper towels and/or wire drying rack to absorb any excess oil and preserve maximum crispiness.
Sprinkle with additional salt to taste, as well as, fresh cilantro leaves to garnish if desired.
Yields 3 servings
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