Every year I plant tomatoes and every year only a small part of the crop actually ripens. And now is that moment when you have no option, you have to pick the green tomatoes. It is clear the sun is not going to ripen them and any time soon they’ll turn brown and it will be too late.
Fried Green Tomatoes
Ever since watching the film I had aways been very intrigued by the idea of “Fried Green Tomatoes”. So googling Fried Green Tomatoes produced generous results…. as ever, as many ways of making the same food as there are cooks. This is the version that the kitchen cupboard and I came up with:
300 gr (approx.) of the biggest green tomatoes you have, sliced
3 tablespoons of plain flour
100ml of milk (apparently it’s better with buttermilk but I didn’t have any)
2 tablespoons each of polenta and breadcrumbs
Oil for frying
Salt the green tomato slices generously and let them drain off some of the juices, about 20 minutes should be fine. Whisk the egg and add the milk in a bowl. In another bowl mix the together the polenta and breadcrumbs. Start heating up the oil in a frying pan and you’re ready to go. Coat each slice of tomato in flour, dip in the egg and milk mixture and finally coat with breadcrumbs. Shallow fry till golden… and enjoy.
This was quite a revelation, the green tomatoes sharpness contrasted nicely with the polenta batter. And my kids found that Catalan allioli was the perfect dip to go with fried green tomatoes. Wondering whether this combination was a first.
Green tomato salsa verde
Thanks to Mr Google, and again driven by what I had in the fridge:
300gr green tomatoes, rinsed and quartered
A small onion
A generous bunch of coriander
A chili pepper, deseeded, as hot as you like it to be
The juice of one lime.
Preparation is very simple: put it all, except for the lime juice in the blender and blend away. Add the lime juice, mix well and let it rest of about 15 minutes before eating. We had this with at dinner with the children and was much enjoyed on fried chicken and as a dip for corn on the hob. Grown-up friends found it made a great late night snack with Quelys (the Mallorcan olive oil biscuits) and sobrassada.
Beginning to think that in England it’s actually better to just eat green tomatoes and not bother waiting for them to ripen. Looking forward to next summer’s crop.