When in Rome …
Do you have an over abundance of those leftover garden vegetables? Believe me, as a native Mainer I never thought I’d see the day when I’d be deep-frying cherry tomatoes, but… as they say, in the South, “it ain’t food unless it’s fried”. These fry up so tasty and who would have thought anything fried could be good for you?
1-2 dozen cherry tomatoes
1-2 dozen hot peppers (I used jalapeño and Chile peppers)
1 cup self-rising buttermilk corn meal
½ cup all purpose flour
1 egg
1¼ cup beer
1 tsp Creole seasoning
Oil for deep frying
Wash and dry veggies and let stand at room temperature before cooking.
Combine corn meal, flour and Creole seasoning and mix well. Beat egg slightly and add to beer, pour over corn meal/flour and mix well.
Dip veggies in batter to coat. Be sure to cover all of the tomato before dropping into the oil or they will pop.
Cook in batches a few at a time. Peppers for two minutes or so and one minute for the tomatoes. Cool at least 10-15 minutes before eating tomatoes because they are very hot. Serve with your favorite dipping dressings. Honey mustard and Ranch works really well.
© Crackerberries 2012
