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
1/4 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.