Photo by BrooklynBridget
BrooklynBridget's Notes:
Expand1 large heirloom tomato Ask a question about this ingredient
1.5 cups jicama, peeled and match-stick cut Ask a question about this ingredient
1 lime, juiced Ask a question about this ingredient
1.5 tablespoons mayonnaise Ask a question about this ingredient
1 jalapeno, seeded and minced Ask a question about this ingredient
1/2 cup cilantro, finely chopped Ask a question about this ingredient
1 ear of corn Ask a question about this ingredient
1 cup flour Ask a question about this ingredient
1 egg yolk Ask a question about this ingredient
Roast Corn: On stovetop grill, place cob on medium-high heat and turn and roast until corn is moist and nicely charred. Allow to cool and shave off niblets (is that really what they are called?) with sharp knife.
Ask a question about this stepFor Slaw: Mix together jicama, corn, lime juice, mayonnaise, cilantro, jalapeno, salt to taste and set aside. Flavors work better if left for at least half hour before serving.
Ask a question about this stepFor Tempura Batter: Straight up Bittman Tempura recipe. Lightly whisk the egg yolk, ice water and 1/2 cup of the flour in a bowl.
Ask a question about this stepPrepare Tomato: Make two hefty tomato slices, each about 1/2 inch thick. Season the tomato liberally with salt and pepper. Dredge through the remaining 1/2 cup of flour
Ask a question about this stepTempura: Heat the grapeseed oil in a heavy medium sized saucepan for about 5 minutes. Test if it is ready by adding a drop of batter into oil. If it bubbles and stays toward top, it is ready. After dredging, dip each tomato into tempura batter and drop into the pot. Watch carefully, as you want batter to form and turn light golden. Remove immediately, as you want tomato to retain texture and structure.
Ask a question about this stepTop with slaw and serve with additional lime and cilantro.
Ask a question about this step
Nozlee is the Assistant Editor of Food52.
