Thai Green Tomatoes with a Coconut Crust

Sea salt, to taste<br />
Freshly ground white pepper, to taste<br />
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<em>3/4 cup all-purpose flour<br />
1/4 cup whole wheat flour<br />
3 1/2 tbsp <a href=”https://www.motherearthnews.com/real-food/homemade-thai-seasoning-blend-recipe” target=”_blank”>Thai seasoning blend</a>
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2 large eggs<br />
Dollop fresh cream or half-and-half<br />
Zest of one lime<br />
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<em>1 1/2 cups finely ground breadcrumbs (Note: If using store-bought seasoned breadcrumbs or homemade breadcrumbs from herbed breads, be sure to adjust the other seasonings in this recipe to suit your tastes.)<br />
3/4 cup unsweetened coconut, grated (You can use raw or toasted coconut.)<br />
1/4 cup fresh cilantro leaves, finely chopped<br />
3/4 cup coconut oil</em>
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<strong>Garnish:<br />
</strong>Lime wedges<br />
Fresh cilantro</em>
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<strong>Tomatoes.</strong>  Slice the tomatoes into quarter-inch-thick slices. Pat dry with paper towels. Season with sea salt and white pepper, to taste. (Beware that you will use these seasonings in the outer coatings, as well.)</p>
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<strong>Flour Mixture.</strong>  Mix together the flours, and feel free to adjust the proportion of white to whole-wheat flour. Using at least a little bit of all-purpose white flour will help keep the breading light. Mix in a tablespoon of the Thai seasoning blend. Pour onto a plate or low bowl, and set aside.</p>
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<strong>Egg Mixture.</strong>  Beat the eggs with the cream, then stir in the lime zest and a tablespoon of the seasoning blend. Pour into a low dish and set aside.</p>
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<strong>Breadcrumb Mixture.</strong>  If using homemade breadcrumbs, pulverize in a food processor or blender until finely ground. Mix in the ground coconut, chopped cilantro and a tablespoon of the seasoning blend. Don’t overdo the seasoning if your breadcrumbs are pre-seasoned. Pour the breadcrumb mixture onto a plate or low bowl, and set aside.</p>
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<strong>Preparing the Tomatoes.</strong>  Dredge each tomato first in the flour; then in the egg wash, letting the excess drip back into the bowl; then coat thoroughly with the breadcrumb-cconut mixture. Let the tomato slices rest on a plate while you heat the coconut oil.</p>
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<strong>Time to Fry!</strong>  Heat the oil in a wide sauté pan over medium-high heat. Fry in batches (not too crowded), until golden and crispetty-crunchy on each side, about a minute or two per side. Remove with a metal slotted spoon, and drip-dry on paper towels.</p>
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<strong>Time to Eat!</strong>  Serve your Thai green tomatoes while still warm, garnished with lime wedges and torn cilantro, and sprinkled with the seasoning blend. They’ll make a nice addition to any Thai meal, or you can offer them up as a stand-alone appetizer. To make the Thai green tomatoes the star of the meal, serve them over lime-scented jasmine rice with crispy bean sprouts and a drizzle of spicy peanut sauce. </p>
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See also:</h3>
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<li>
<a href=”https://www.motherearthnews.com/real-food/fried-green-tomatoes-with-a-cheesy-crust-southern-recipe”>Fried Green Tomatoes with a Cheesy Crust</a>
</li>
<li>
<a href=”https://www.motherearthnews.com/real-food/roasted-green-tomatoes-recipe”>Roasted Green Tomatoes</a>
</li>
<li>
<a href=”https://www.motherearthnews.com/real-food/how-to-make-homemade-canned-green-tomato-relish-recipe” target=”_blank”>Green Tomato Relish</a>
</li>
<li>
<a href=”https://www.motherearthnews.com/real-food/how-to-use-cook-green-tomatoes-in-the-kitchen”>How Do You Use Green Tomatoes?</a>
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</ul>
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<em>Photo by Tim Ackroyd/www.istockphoto.com</em>
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