MMMMM-------------------------VEGETABLES------------------------------
8 md Firm; green tomatoes, (3"
-diameter); hollowed out
MMMMM--------------------------FILLING-------------------------------
Green tomato innards; minced
3/4 c Coarse bread crumbs; (rye or
-onion bread are especially
-good)
3/4 c Mild white cheese; grated
2 tb Onion; grated
2 cl Garlic; crushed
1 ts Ground cumin
Several dashes cayenne
Salt and pepper to taste
MMMMM---------------------------BATTER--------------------------------
3 lg Eggs; separated
1 tb Water
3 tb Flour
1/4 ts Salt
Preparation time: 2 hours
A variation of the famous Mexican Stuffed Vegetable. This recipe is
exotic and time-consuming, but the product is delicious and
well-worth the trouble. Gardeners whose tomatoes are not going to
make it (We have early frosts in Ithaca, New York) will appreciate
this outlet for their unripened fruit.
Tomatoes:
Use a grapefruit knife and the various ends of a teaspoon to create a
cavity about the size and shape of a healthy golf ball. Save the
insides for filling.
Parboil the tomatoes, or roast them under a broiler, turning them, so
that all sides get equal treatment. Cook until the tomato is tender
(not mushy) and the skin is puckering. A fork should be insertable
without too much resistance. Cool the tomatoes, and remove the skins
carefully with a sharp paring knife.
Filling:
Combine all gthe filling ingredients. Stuff the tomatoes delicately.
Lightly dust the stuffed tomatoes with sifted flour.
Batter:
Separate eggs. Beat the whites until they form soft peaks. Beat the
yolks wioth water, flour, and salt until thick and creamhy. Fold the
yolks into the whites.
Frying:
You can either pan-fry or deep-dry your tomato rellenos. In both
cases you coat the stuffed tomato with the egg batter, and in both
cases the tomatoes should be served shortly after frying. (Have a
300 F oven pre-lit to keep them warm until all are fried.) If you
pan-fry, you'll have a fluffy omelette-type coating around the
tomato. If you deep-fry, you'll have a puffy, crispy fritter.
To pan-fry:
Heat several tb butter or oil in a large, heavy skillet. Spoon some
batter in and place a tomato on top. Fry over medium heat about five
minutes, then spoon more batter on top and turn it. Fry until evenly
coated and browned.
To deep-fry:
It is important that the oil be hot enough when the tomatoes go in.
Start heading a 2-1/2 to 3" pool ov safflower, soy, or peanut oil
(don't use corn oil--it tends to froth) about ten minutes ahead of
time. When you're ready to fry, test the temperature of the oil by
flicking in a drop of the batter. The batter must sizzle and puff up
immediately upon contact, or the oil isn't hot enough. If you have a
kitchen thermometer, the mercury should hit 360 F.
Use a large spoon to dunk each tomato into the batter and lift it out,
bringing a coating of batter with it. Drop the whole spoonful into
the hot oil and fry until puffy and brown. Drain well on a pile of
paper towels, and keep warm until ready to serve.
