Fried green tomatoes with ripe tomato salsa
Use up unripe green tomatoes as well as ripe fruit from your tomato plants with this simple, healthy recipe
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 15 mins
Vegetarian, Super healthy
- 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.
- 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.
- 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.
Per serving
384 kcalories, protein 12g, carbohydrate 53g, fat 16 g, saturated fat 2g, fibre 3g, sugar 10g, salt 0.16 g
Recipe from Good Food magazine, August 2010.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/741638/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
- Please enter your email address below and we will send the relevant information to you.
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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
Buy ingredients
Search Good Food
Pearl barley is rich in calcium, minerals, iron and potassium, and that's just to start with. Make the most of it with this creamy risotto
16
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 15 mins
Vegetarian, Super healthy
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
Per serving
384 kcalories, protein 12g, carbohydrate 53g, fat 16 g, saturated fat 2g, fibre 3g, sugar 10g, salt 0.16 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
