A crunchy fried morsel, with a tangy gooey middle to use the last of the green tomatoes and bring you joy. 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 egg
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 1/2 cm thick slices.
• Sprinkle the slices with 1 tsp salt and leave for 30 minutes or so on a cake rack. 
• Gather 3 bowls. Put the flour into one, the egg into another and whisk it, and mix the breadcrumbs, salt and cayenne in the third one. 
• Dip your tomato slice into the flour first – flipping it round for a good coating, then the egg and finally the crumbs. 
• Lay the crumbed tom on the cake rack for 15 minutes so the coating sets and doesn’t fall off when you fry it.
• Put a generous amount of oil or ghee into a frypan and heat over medium heat until it starts to froth and sizzle.
• Fry tomatoes for about 3 or 4 minutes each side until the centre is soft  and the outside golden. 
• Serve hot between slices of fresh bread with a dollop of Pip’s Easy Peasy Mayo.
• Die and go to heaven.