Fried green tomatoes with ripe tomato salsa

Fried green tomatoes with ripe tomato salsa

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Cooking time

Prep: 20 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

Use up unripe green tomatoes as well as ripe fruit from your tomato plants with this simple, healthy recipe

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
384
protein
12g
carbs
53g
fat
16g
saturates
2g
fibre
3g
sugar
10g
salt
0.16g

Ingredients

  • 4 tbsp plain flour
  • 200g polenta
  • 2 eggs
  • 4 large green tomatoes, about 500g/1lb 2oz, sliced 1cm thick
  • vegetable oil, for frying

For the salsa

  • 1 large or 2-3 medium ripe tomatoes, finely chopped
  • 2 spring onions, finely chopped
  • handful mint leaves, finely chopped
  • 1 green chilli, deseeded, finely chopped
  • 2 tbsp lime juice

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Method

  1. Sprinkle the flour over a plate. Place polenta into a medium bowl, season and mix well. Place eggs in a small bowl and beat. Lightly coat a green tomato slice first in the flour, dusting off any excess, dip in the egg, then coat in polenta. Repeat with remaining slices.
  2. Heat a shallow pool of oil in a large frying pan. Fry the coated tomatoes in batches until golden and crisp on both sides, turning them over with a fish slice. As they are done, drain well on kitchen paper and keep warm in a low oven while you fry remaining batches.
  3. To make the salsa, mix all the ingredients together in a small bowl, then season with salt and pepper. Serve the fried green tomatoes hot, with the salsa spooned over.

Recipe from Good Food magazine, August 2010

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