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Fried green tomatoes with ripe tomato salsa

Fried green tomatoes with ripe tomato salsa

Name: Fried green tomatoes with ripe tomato salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
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

Celia Brooks Brown

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Serves 4

Easy

Prep: 20 mins

Cook: 15 mins

A star rating of 4 out of 5.1 ratingRate

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

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal384
fat16g
saturates2g
carbs53g
sugars10g
fibre3g
protein12g
salt0.16g

low

Method

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

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A star rating of 4 out of 5.1 rating

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