With the return of the cold, there comes a time when the tomatoes are no longer ripening on the plant. To enjoy our harvest to the end, we turned to a Southern US classic: slices of green (unripe) tomatoes baked in a cornmeal mixture. These cakes are a great starter in their own right, but we suggest serving them, as here, in a salad bowl from our vegetable garden, such as aioli.
* Ingredients :
° ½ cup (125 ml) mayonnaise
° 1/4 cup (60 ml) plain Greek yogurt
° 5 ml (1 teaspoon) paprika
° 5 ml (1 teaspoon) lemon juice
° 1 clove finely minced garlic
° Tabasco sauce, as desired
° tomatoes
° 1/4 cup (30 g) corn flour
° ½ teaspoon (2.5 ml) salt
° ½ teaspoon (2.5 ml) sugar
° 1/4 teaspoon (1 ml) dried thyme
° 0.5 ml (1/8 teaspoon) cayenne pepper
° 0.5 ml (1/8 teaspoon) paprika
° 2 eggs
° 60 g (1 cup) rusk rusk
° 2 green tomatoes, sliced 1 cm (1/2 inch) thick
° vegetable oil for cooking
* Preparation
In a bowl, mix all ingredients. Put it in the fridge until ready to serve.
tomatoes
In a deep dish, combine cornmeal, salt, sugar and spices. Beat the eggs in a second deep dish and place the breadcrumbs in a third dish.
Cover the tomatoes with the flour mixture. Dip in eggs and press in breadcrumbs to coat well.
In a large skillet over medium heat, heat the oil (make sure you have at least 1/2 inch/1 cm of oil at the bottom of the skillet while the tomatoes are cooking). Fry half a tomato in the oil for 2 minutes per side or until golden brown. Sponge on absorbent paper. Light salt. to calm down.
Serve the fried tomatoes with dips and vegetables if desired.
Enjoy !
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