Fried green tomatoes with ripe tomato salsa

Fried green tomatoes with ripe tomato salsa

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 20 mins Cook: 15 mins

Easy

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

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal384
  • fat16g
  • saturates2g
  • carbs53g
  • sugars10g
  • fibre3g
  • protein12g
  • salt0.16g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 tbsp plain flour
  • 200g polenta
    Polenta

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 4 large green tomatoes, about 500g/1lb 2oz, sliced 1cm thick
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • vegetable oil, for frying

For the salsa

  • 1 large or 2-3 medium ripe tomatoes, finely chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 spring onions, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • handful mint leaves, finely chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 green chilli, deseeded, finely chopped
  • 2 tbsp lime juice

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (0)

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…