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Fried green tomatoes with ripe tomato salsa

Fried green tomatoes with ripe tomato salsa

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
  • Vegetarian
Nutrition: per serving
low insalt0.16g


  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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

Goes well with


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