Fried green tomatoes with ripe tomato salsa

Fried green tomatoes with ripe tomato salsa

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(1 ratings)

Prep: 20 mins Cook: 15 mins


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
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  • 4 tbsp plain flour
  • 200g polenta



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

  • 2 eggs



    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



    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



    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



    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


  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.

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10th Oct, 2018
These are delicious, and a great way to use up that end of season glut (on top of all the chutney I made!). Cooking time is spot on. To add a bit more flavour, I recommend combining 1/2 cup of buttermilk with the egg. I also added 2 tsp. garlic powder and some more black pepper to the polenta. If you like it with some heat, you could add a few red pepper flakes. Delicious served alone, with some sea salt, or with some mozzarella and tomato source for a real treat.
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