fried extra green tomatoesfried extra green tomatoesfried extra green tomatoesfried extra green tomatoesfried extra green tomatoesfried extra green tomatoesfried extra green tomatoesfried extra green tomatoesfried extra green tomatoesfried extra green tomatoesfried extra green tomatoes

YES, 6 KG of UNRIPE GREEN TOMATOES ! I mentioned some time ago that I had received over 5 kg of unripe green tomatoes from a friend … I had more actually, an additional 1 kg of my own cute little unripe green cherry tomatoes from my own garden ! The smallest ones are patiently pickling (recipe appearing soon for that, I’m just waiting for them to be ready) and the medium and larger sized-ones we’re coated and fried as a snack and side dish. Fried green tomatoes are nothing new, but the different flavorings (dried herbs & spices) I added, gave them a new twist. Instead of spicing them up in a hot cayenne or chili way, I decided to accentuate their greeny & tangy flavours with celery seed, dried dill, mustard, etc, and the coating is particularly crispy because of the grainier texture of home-made bread crumbs and corn meal and a smaller percentage of flour(s) to which I added chickpea flour too … I’ve made them 4 times these past 10 days, they’re a bit addictive, but they’re all gone now ! I’ll just have to wait until next year for the next batch ! Don’t wait too long ... :)

fried extra green tomatoes

26.10.2015

40-50 fritters

ingredients

  • 1 kg unripe and firm green tomatoes (after slicing and discarding tops & bottoms, you will be left with 850 grams)
  • 2 tbsp salt

1st coating :

  • ¼ cup cornstarch
  • ¼ cup flour
  • ¾ tsp baking powder (in North America, double to 1 1/2 tsp)

2nd coating :

  • 2 eggs (beaten)
  • ½ cup buttermilk (make it with ½ cup milk + 1 tsp white vinegar, stir, wait 30 minutes)

3rd coating :

  • ½ cup corn meal
  • ½ cup breadcrumbs
  • ½ cup flour
  • optional : add 2 ½ tbsp chickpea flour
  • 1 tsp ground peppercorns (I use a mix of white, black, green, red)
  • 1 tsp dried dill leaves
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp celery seed
  • ½ tsp mustard seeds (ground)
  • ½ tsp rosemary powder (or ground dried rosemary)

frying :

  • 3 cups oil for frying

instructions

  • wash and slice tomatoes in 10 mm thick slices (discard tops & bottoms) and toss with 2 tbsp salt, place in a colander to lose some of their water or place on a wire rack and let sit 20-30 minutes
  • prepare the 3 coatings by combining all ingredients per coating in a separate bowl each
  • pat dry your tomato slices and coat all slices in the 1st coating and shake off excess and set aside
  • then proceed to the 2nd coating and 3rd coating, 1 tomato slice at a time in the 2nd coating then 3rd coating and set each aside, until all coated
  • heat your frying oil to high in a deep pan or pot to until very hot, then reduce to med-high heat (to avoid burning)
  • gently place 4-7 coated tomato slices in the hot oil and gently stir and turn over and fry for 1 ½ -2 minutes until golden and crispy
  • then place on a wire rack (no need to drain them on paper towels because the rapid deep-frying is less oily than pan-frying)
  • continue until all are fried and serve immediately or keep warm in a preheated oven at 180°C (they are crispier fresh, but kept warm immediately after frying is good too, but when reheated after they have completed cooled makes them less crispy and firm).

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