Description
Crispy and golden fried green tomatoes served with a refreshing summer peach relish, perfect for a taste of Southern comfort.
Ingredients
Units
Scale
- 3 or 4 very green tomatoes
- 1/2 cup canola oil
- 2 eggs
- Equal parts flour and cornmeal
- Salt and pepper to taste
- Cayenne pepper (optional)
- 1 fresh yellow peach, diced
- 1 small ripe red tomato, diced
- Juice of 1 lime
- Salt to taste
- Chopped cilantro
- Chopped peppers (optional)
Instructions
- Prepare the relish first before frying the tomatoes. Combine the diced peach and tomato in a bowl. Add the lime juice and a little salt. Stir well and mix in the chopped cilantro and peppers. Set aside.
- Slice the green tomatoes into 1/4 inch thick slices.
- In a shallow dish, beat the eggs.
- In another shallow dish, combine equal parts flour and cornmeal. Season with salt, pepper, and cayenne pepper if using.
- Heat the canola oil in a large skillet over medium-high heat until shimmering.
- Dip each tomato slice into the beaten eggs, then dredge in the flour and cornmeal mixture, ensuring each slice is well-coated.
- Carefully place the coated tomato slices in the hot oil. Fry for 3-4 minutes on each side, or until golden brown and crispy.
- Remove the fried tomatoes from the skillet and drain on paper towels.
- Serve the fried green tomatoes hot with the prepared peach relish on the side.
Notes
The Summer Peach Relish is adapted from Mark Bittman’s Mango-Peach-Melon Salsa, published in How to Cook Everything. For a spicier relish, add more chopped peppers. Ensure the oil is hot enough before frying to achieve a crispy texture. Serve immediately for the best taste and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 18
- Carbohydrates: 20
- Fiber: 3
- Protein: 5
- Cholesterol: 55