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Fried Green Tomatoes with Summer Peach Relish


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  • Author: Gilda Claudine Karasik
  • Total Time: 30 minutes
  • Yield: 4 to 6 1x

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

  1. Prepare the relish first before frying the tomatoes.
  2. Combine the diced peach and tomato.
  3. Add the lime juice and a little salt.
  4. Stir and mix in the chopped cilantro and peppers.
  5. Set aside.

Tomatoes

  1. Slice the tomatoes into 1/2 inch thick pieces.
  2. Salt them for about 5 minutes.
  3. In the meantime, heat the oil in a frying pan until it is almost at the smoking point.
  4. Beat the eggs
  5. Coat each tomato slice in the egg mixture and then coat with the flour/cornmeal mix.
  6. Add tomatoes to the pan two or three at a time.
  7. Cook 2 to 3 minutes per side.
  8. Remove the tomatoes from the pan and drain on paper towel
  9. 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
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