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Fried Green Tomatoes

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  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: 3-6 mins
  • Difficulty: Easy
  • Print:
Fried Green Tomatoes
 

All the rage in the southern states, I first had these in North Carolina some years ago. They are a nice way to use up the green tomatoes left over in the autumn.

This recipe was given to me by my great friend Richard Delany.

Ingredients

  • 254mls buttermilk
  • 150g fine polenta/masa
  • 150g self-raising flour
  • salt and freshly milled black pepper
  • ¼ tsp chilli powder
  • 1 tsp dried oregano
  • 6 medium green tomatoes cut into ½ cm slices lengthways
  • 6 tbsp olive oil
  • 50g unsalted butter

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Method

  • Place the buttermilk into a small bowl.
  • Place the polenta, flour and a good pinch of salt, pepper and chilli into another bowl.
  • Place the tomatoes into the flour mix, then into the milk, then back into the flour mix coating really well.
  • Once they are all coated, heat the oil and butter in a shallow frying pan.
  • Add the tomatoes and cook for 2-3 minutes on each side.
  • Remove from the pan and sprinkle with salt and serve hot.

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