Fried green tomatoes
- Details
- By Laurence Guy
Hot, crispy tomatoes with soul!
- Start by preparing your mixes in separate bowls: In one bowl mix the flour, cayenne and paprika; in a second beat the egg and in the third place the breadcrumbs and cornmeal if you have it.
- Cut the tomatoes into quarters if large or halves if small. Season with salt and pepper.
- Add then oil to a frying pan so that it is about 2cm deep. Heat the oil but be very careful not overheat or to take your eye off it!
- Dip the tomatoes first into the flour mixture, then the egg and finally the bread crumbs before frying in hot peanut or vegetable oil until golden brown on both sides.
- This tastes really great with a mixed root vegetable remoulade made by grating a selection of carrots and beetroot before mixing with mayonnaise, a squeeze of lemon juice, and fresh parsley
