Fried Green Tomatoes

A cornmeal crust that cracks under the teeth, releasing the hot and tangy juice of the green tomato. The breading remains dry and rigid, without excess grease.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 407
• Protein: 11 g
• Carbs: 60 g
• Fat: 14 g

Ingredients

• 4 piece Green tomato ( firm and sliced )
• 100 g Wheat flour ( sifted )
• 1 piece Egg ( beaten )
• 120 ml Fermented milk ( cold )
• 150 g Corn flour ( medium grind )
• 750 ml Sunflower oil ( for frying )
• 1 pinch Gray sea salt ( fine )
• 1 pinch Black pepper ground ( freshly ground )

Instructions

1. Tomato preparation

   Slice the green tomatoes into 1 cm thick rounds. Pat them dry with a clean cloth to remove excess moisture, allowing the breading to stick properly.

2. Setting up the three stations

   Prepare three shallow bowls: the first with wheat flour, salt and black pepper; the second with the beaten egg and fermented milk; the third with cornmeal.

3. Breading process

   Dredge each slice in flour, then in the liquid mixture, and finally in the cornmeal. Press firmly so the crust is uniform.

4. Frying and browning

   Heat oil in a pan. When it sizzles, place the tomatoes without overlapping. Let brown for 2 to 3 minutes per side until the crust is rigid and deep brown.

5. Draining

   Place the slices on absorbent paper. Salt immediately with fleur de sel while the fat is still hot to set the seasoning.

Chef's tips

• Use very firm, almost hard tomatoes so they don't turn to mush during cooking.
• Do not overcrowd the pan, otherwise the oil temperature drops and the breading becomes soggy.

Storage

Eat immediately. The breading loses its crispness after 15 minutes.