Fried green tomatoes with ripe tomato salsa

Vegetarian
Dairy Free
Health score
13%
Fried green tomatoes with ripe tomato salsa
35 min.
4
329kcal

Suggestions


If you're looking for a delightful and unique side dish that showcases zesty flavors, look no further than these Fried Green Tomatoes with Ripe Tomato Salsa. This dish perfectly marries the crispy texture of golden-brown fried green tomatoes with the freshness of a homemade salsa that elevates the entire experience. Imagine biting into perfectly seasoned, crunchy tomatoes that pack a deliciously tart punch, complemented by the vibrant medley of ripe tomatoes, spring onions, and fragrant mint. It's a celebration of fresh ingredients and simple cooking that can delight both vegetarians and non-vegetarians alike.

Not only is this dish dairy-free, making it suitable for a variety of dietary preferences, but it's also surprisingly easy to whip up. With just a few pantry staples like flour, polenta, and eggs, alongside juicy and tangy green tomatoes, you can prepare this flavorful dish in about 35 minutes. Perfect for a summer gathering or as a cozy comfort food, these fried green tomatoes will undoubtedly impress your family and friends. Serve them piping hot with the vibrant salsa on the side, and get ready for a delightful culinary experience that showcases the delightful contrast of crispy and fresh. Enjoy this irresistible dish as a side or a snack, and relish the comforting flavors of home-cooked goodness!

Ingredients

  • tbsp flour plain
  • 200 polenta 
  •  eggs 
  • large tomatoes green thick sliced
  • servings vegetable oil for frying
  • medium tomatoes ripe finely chopped
  •  spring onion finely chopped
  • handful mint leaves finely chopped
  •  to 2 chilies slit green deseeded finely chopped
  • tbsp juice of lime 

Equipment

  • bowl
  • frying pan
  • oven

Directions

  1. Sprinkle the flour over a plate.
  2. Place polenta into a medium bowl, season and mix well.
  3. Place eggs in a small bowl and beat. Lightly coat a green tomato slice first in the flour, dusting off any excess, dip in the egg, then coat in polenta. Repeat with remaining slices.
  4. Heat a shallow pool of oil in a large frying pan. Fry the coated tomatoes in batches until golden and crisp on both sides, turning them over with a fish slice. As they are done, drain well on kitchen paper and keep warm in a low oven while you fry remaining batches.
  5. To make the salsa, mix all the ingredients together in a small bowl, then season with salt and pepper.
  6. Serve the fried green tomatoes hot, with the salsa spooned over.

Nutrition Facts

Calories329kcal
Protein12.94%
Fat16.31%
Carbs70.75%

Properties

Glycemic Index
36.25
Glycemic Load
4.86
Inflammation Score
-9
Nutrition Score
17.484782467718%

Flavonoids

Eriodictyol
0.47mg
Hesperetin
0.77mg
Naringenin
0.45mg
Apigenin
0.05mg
Luteolin
0.13mg
Kaempferol
0.14mg
Myricetin
0.08mg
Quercetin
1.04mg

Nutrients percent of daily need

Calories:329.47kcal
16.47%
Fat:6.08g
9.35%
Saturated Fat:1.28g
7.99%
Carbohydrates:59.33g
19.78%
Net Carbohydrates:54.95g
19.98%
Sugar:9.96g
11.07%
Cholesterol:81.84mg
27.28%
Sodium:97.51mg
4.24%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.85g
21.7%
Vitamin C:56.06mg
67.95%
Vitamin A:2012.58IU
40.25%
Vitamin K:41.09µg
39.14%
Selenium:18.57µg
26.53%
Manganese:0.39mg
19.26%
Potassium:654.95mg
18.71%
Vitamin B1:0.27mg
18.04%
Fiber:4.38g
17.52%
Vitamin B5:1.59mg
15.94%
Vitamin B6:0.32mg
15.93%
Phosphorus:157.88mg
15.79%
Vitamin B2:0.25mg
14.74%
Folate:57.9µg
14.48%
Iron:2.47mg
13.75%
Copper:0.27mg
13.73%
Vitamin B3:2.39mg
11.97%
Magnesium:45.35mg
11.34%
Vitamin E:1.54mg
10.25%
Zinc:0.81mg
5.43%
Calcium:52.06mg
5.21%
Vitamin B12:0.2µg
3.26%
Vitamin D:0.44µg
2.93%