Eating of the Season's Bounty (part two)

As promised, I am back with Eating in Season Recipe #2:

(Part One is here.)

Fried Green Tomatoes with a balsamic glaze

(GLUTEN-FREE/VEGAN)

Special thanks to my darling husband for the fancy presentation. ;)

For this recipe you will need:
3-4 large under ripe green tomatoes
Oil for frying (I use safflower)

Dry mix for breading:
2 cups of  crushed rice chex cereal or corn flakes
1 cup of a gluten-free flour blend (see here for my personal recipe)
1 tbsp. plus 1 tsp. salt
1 tbsp of salt-free Spike seasoniing
2 tsp of paprika
1 tbsp. garlic powder
1 tbsp. onion powder
1-2 tbsp. nutritional yeast
 1 tsp. black pepper

Wet mix as replacer for egg wash:
1 tbsp. Ener-G egg replacer powder
3 tbsp. boiling water
1/2 c. of non-dairy milk
1 tbsp. vegenaise


Step One:

Choose your tomatoes. 
This recipe calls for 3-4 large ones which will give you about 15-20 slices.


What exactly is a green tomato?  
I admit that up until recently I wasn't sure if it was a special type of tomato or if it was simply a tomato that hadn't ripened fully.  I know, silly, right? Needless to say, I was pretty excited when I learned that it was the latter and that all of those green tomatoes still on the vine could be used NOW rather than waiting. And since then, I have put them to use in a few different recipes (think salsas, pickled, etc)
Coated in a yummy seasoned batter and fried has got to be my favorite green tomato indulgence though, by far!
So, what makes a good green tomato?  
I haven't found it makes much of a difference but people tend to agree, the larger the better (smaller ones are bitter) and they must be firm but not rock hard.  

Step Two: 

Core your tomatoes and slice them into nice thick even slices.

Arrange them on a platter or cookie sheet and pat them dry.

Mix together dry seasoning mix and set aside.

Prepare your wet mix by pouring the boiling water over the egg replacer powder and whisking until foamy.  Then whisk in your milk, followed by the vegenaise and whisk until it thickens again and reaches a foamy consistency. 

At this point you will want to get your oil heating up so it will be ready once your tomatoes have been coated in their batter.  Heat a large cast iron skillet until hot with about 1/4 to 1/2 inch of oil in the bottom.

Dredge your tomato slices in your wet mix/wash and then into the dry.  Prepare four at a time, coating both sides evenly and then straight into your hot pan.  

Fry for about 3 minutes on each side, watching carefully to make sure they do not burn.  

Flip over and cook for another 3 minutes.  Breading should be crisp and tomatoes still a bit firm.  Drain on paper towels or parchment paper.

Your tomatoes are yummy enough as is and totally ready for the eating but should you wish to dress them up a bit . . . 

I have provided a link to instructions for making your own  BALSAMIC GLAZE (aka reduction).*  I have tried many and this seems to be the most "right on".  Simply click on the words above to be transported.

My thanks to Jill Chen of Freestyle Farm and our friends at eatboutique.com

How great is this shot?! And what a beautiful site it is, too. 

As always . . . 

Love and light,

Amber

*I would highly recommend you prepare your glaze ahead of time as this is something that takes quite a bit of patience and might be difficult to give the attention it deserves while you are attempting to cook something else but if you are a culinary adventurist, I say "Go ahead!".