FRIED GREEN TOMATOES WITH RIPE TOMATO SALSA

Fried green tomatoes with ripe tomato salsa image

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

Provided by Celia Brooks Brown

Time 35m

Number Of Ingredients 10

Ingredients

4 tbsp plain flour
200g polenta
2 eggs
4 large green tomatoes , about 500g/1lb 2oz, sliced 1cm thick
vegetable oil , for frying
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

Steps:

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.

Nutrition Facts : Calories 384 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.16 milligram of sodium