We recently returned from a trip we took to Georgia and Florida and it got me thinking about fried green tomatoes. You see them everywhere on restaurant menu’s, it’s definitely a summer southern tradition.
Although I didn’t have any while on vacation I knew I wanted to try making some I was totally inspired when I got home. My sister-in-law who lives a mile from me has a big garden so I called her up and asked her for some green tomatoes so I could make them.
You’re looking for firm unripened green tomatoes which you’ll cut about a quarter inch thick with a serrated knife. They won’t be juicy like a ripe red tomato so after a quick blotting on top with a paper towel, the breading should stick very well.
I’ve made fried red tomatoes in a past post and I gave them a little Italian twist and I did the same with this version as well
A crunchy exterior made from flour, polenta and a bit of grated pecorino cheese which gets crispy and golden, the middle is tangy and soft. You can eat them like this, just grab and go, or as an appetizer, a light lunch or dinner which is the way I served them.
Lemony greens at the base topped with the fried green tomatoes, a slice of prosciutto on top of each and a nice drizzle of lemon aioli to finish it off, we had this for lunch and enjoyed every bite!
Southern charm with a little Italian fusion!
- 4 green tomatoes sliced ¼ inch thick
- 1 cup all purpose flour
- 1 cup polenta
- ¼ cup of grated pecorino romano
- a pinch of cayenne ( optional)
- 2 eggs whisked with a little milk
- olive oil for frying
- salt and pepper
- 1 slice of proscuitto to top each fried green tomato
- arugula for base of “salad” mixed lightly with olive oil and lemon juice
- LEMON AIOLI
- Whisk Together;
- ¾ cup of mayo, full fat
- lemon juice, enough to thin it out
- 1small garlic clove, grated
- salt and pepper to taste
- Have your pan ready to go with olive oil drizzled on the bottom for a shallow frying.
- Set up a wire rack to place the cooked tomatoes on so they don’t get soggy on the bottom.
- Place your whisked eggs in one dish, then add your flour, polenta, grated pecorino and optional cayenne in a separate dish.
- Dip each slice into the flour mixture first, then into the egg then back into the flour mixture.
- Then into the frying pan on medium high heat until both sides are deep golden.
- Place each slice onto a wire rack and sprinkle with salt.
- When tomatoes cool down a little assemble the platter with the arugula greens first, then place the tomatoes all around, topping each slice with prosciutto.
- Heavily drizzle the lemon aioli all around on top.