A crunchy fried morsel, with a tangy gooey middle. If you haven’t already met – let me introduce you to one of my favourite things…
Fried Green Tomatoes
For one good sized, green tomato
1/4 cup of flour
1/4 cup of dried breadcrumbs. My favourite for this (and just about everything else), are Purebread’s corn and seed breadcrumbs. You could also use polenta, or a mix of polenta and flour.
A generous pinch or two of cayenne
A good 1/2 teaspoon of salt
- Slice your tomato into about 1/2 cm thick slices.
- Sprinkle the slices with 1 tsp salt and leave for 30 minutes or so, sitting on a cake rack or handy towel. Longer is better to draw the moisture out.
- Meantime put the egg into a breakfast bowl and whisk it.
- Put the flour into a breakfast bowl.
- Put the corn and seed breadcrumbs, salt and cayenne into a breakfast bowl. Mix together.
- Dip your tomato slice into the flour flipping it round for a good coating.
- Then dip it into the egg so its all covered.
- Then into the crumbs – be sure to get a good covering.
- Sit back on the cake rack for 15 minutes to set the crumbs.
- Put a generous amount of oil and butter (50/50 mix), into a frypan and heat it over medium heat until it starts to froth and sizzle.
- Put your tomato slices in and fry for about 3 or 4 minutes each side. What you are going for is a soft centre and a golden outside. Cook it too fast and the outside will burn before the middle is soft.
- Serve hot with a dollop of Pip’s Easy Peasy Mayo.
- Die and go to heaven.