Ingredients
Scale
Tomatoes
- 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)
Relish*
- 1 fresh yellow peach, diced
- 1 small ripe red tomato, diced
- A few sprigs of cilantro, chopped
- 1/2 freshly squeezed lime juice
- 1 serrano or jalapeño pepper, diced
Instructions
Relish
- Prepare the relish first before frying the tomatoes.
- Combine the diced peach and tomato.
- Add the lime juice and a little salt.
- Stir and mix in the chopped cilantro and peppers.
- Set aside.
Tomatoes
- Slice the tomatoes into 1/2 inch thick pieces.
- Salt them for about 5 minutes.
- In the meantime, heat the oil in a frying pan until it is almost at the smoking point.
- Beat the eggs
- Coat each tomato slice in the egg mixture and then coat with the flour/cornmeal mix.
- Add tomatoes to the pan two or three at a time.
- Cook 2 to 3 minutes per side.
- Remove the tomatoes from the pan and drain on paper towel
- Serve alone or with the relish.
Notes
The Summer Peach Relish is adapted from Mark Bittman’s Mango-Peach-Melon Salsa, published in How to Cook Everything.
- Prep Time: 15 mins
- Cook Time: 15 mins