Fried green tomatoes with ripe tomato salsa
By Celia Brooks Brown
Cooking time
Prep: 20 mins Cook: 15 minsSkill level
EasyServings
Serves 4Use 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
- 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.
Recipe from Good Food magazine, August 2010
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