Fried Green Tomatoes

At the end of the growing season, it’s all too common to be left with a few green tomatoes that stubbornly refuse to ripen. But don’t despair, these unripe fruits can be transformed into a crispy, tangy, golden treat: fried green tomatoes. It’s a simple way to use up your harvest, reduce waste, and enjoy your garden in a whole new way.

Ingredients

• 4 – 6 firm green tomatoes (from your garden)
  
• 60 g plain flour
  
• 60 g fine cornmeal (polenta also works)
  
• ½ tsp salt
  
• ½ tsp black pepper
  
• ½ tsp paprika (optional, for a little warmth)
  
• 1 large egg
  
• 60 ml milk
  
• Olive oil or vegetable oil, for frying

Method

1. Prepare the tomatoes: Wash and dry your green tomatoes. Slice them into 1 – 2cm thick rounds.
   
2. Set up your dredging station: In one bowl, place the flour. In a second, beat the egg with the milk. In a third, mix the cornmeal with salt, pepper, and paprika.
   
3. Coat the slices: Dip each tomato slice first into the flour, shaking off any excess, then into the egg mixture, and finally coat in the cornmeal mixture. Make sure they’re evenly coated for a perfect crust.
   
4. Fry to perfection: Heat a generous layer of oil in a frying pan over medium heat. Fry the tomatoes in batches for 2-3 minutes per side until golden brown and crispy.
   
5. Drain and serve: Remove the fried tomatoes and place them on a plate lined with kitchen paper to drain any excess oil. Serve warm with a dollop of sour cream, a sprinkle of fresh herbs, or a drizzle of your favourite sauce.

Enjoy turning those end-of-season green tomatoes into golden, crispy bites that celebrate every bit of your homegrown harvest!