Masa-Encrusted Fried Green Tomatoes with Cilantro Crema

Makes 6 servings

Ingredients:
2 large green tomatoes
1 cup masa harina
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ancho chile powder
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 large egg
Vegetable oil for frying

For the Crema:
1½ cups Mexican crema or sour cream
1/3 cup finely chopped cilantro leaves and tender stems
2 teaspoons lemon juice

Directions:

Fit a large baking pan with a metal cooling rack. Cut each tomato into 1/2-inch thick slices, then cut each slice into 4 wedges. In a small bowl, whisk together the masa harina, cumin, coriander, chile powder, salt and pepper.

In a medium skillet with high sides, heat 2 to 3 inches of oil to 360 degrees (or use a deep fryer). Dip both sides of the tomato wedges in an egg wash made by beating the egg with 2 tablespoons water. Then dip wedges into the masa mixture and coat well. Working in batches to prevent overcrowding, carefully slip the wedges into the hot oil. Cook for 2 to 3 minutes or until crispy and golden on one side, flip them over and fry the second side. Using a slotted spoon, transfer the tomatoes to the prepared rack; immediately sprinkle with salt to taste. Serve quickly with the cilantro crema on the side.

To make crema: Combine ingredients in a bowl and stir till well blended.

Source: Sandra Gutierrez’s “The New Southern-Latino Table”