So, I've accidentally ordered a whole box of green tomatoes online instead of 1 kilo and with this started my journey of trying to use them up in as many ways as I possibly can before they go off. Instagram foodie community had been super helpful with suggestions so I embarked on a journey of many 'firsts'. First time of making a green ketchup and first time of making fried green tomato. The best thing of this dish really is those golden, crispy fried green tomatoes full of umami and I really don't know why fried green tomatoes and I had never crossed path prior. It was normally served on its own or with a shiracha mayonnaise, but I really enjoyed it with the other elements in this dish as a breakfast item. I hope this post would give you some inspirations for your next breakfast! When life gives you green tomatoes, you make fried green tomatoes, ketchup, relish, ....
Difficulty: Medium
Time: 45 minutes
Serves: 2
Ingredients
Fried Green Tomato
- 2 large green tomatoes sliced to 1cm thickness
- 1 large egg
- 1/4 cup milk
- 1/4 cup cornmeal
- 1/2 cup Panko crumbs
- salt
- pepper
- oil for frying
Lime Mayonnaise
- 3 heaped tbsp good quality mayonnaise
- 1/2 lime juice
- 1/2 tbsp lime zest
- pinch of cayenne pepper
- salt
63 Degree Egg
- 2 eggs
Avocado
- 1 avocado
Fresh Green Tomato Salsa
- 2 green tomatoes diced
- 1 small shallot finely diced
- 1/2 fresh lime juice
- 1 small handful of fresh coriander finely chopped
- salt
- pepper
- castor sugar
Green Ketchup
I made a batch of this the night prior using Jamie Oliver's recipe. You can find a copy of the recipe here.
Method
1. Place the eggs in a 63 degree sous vide bath and cook for 45 minutes. Take it out and set aside when ready.
2. Make lime mayonnaise by mixing all the ingredients in a small bowl. Mix well to combine and season to taste with salt.
3. Make the green tomato salsa by combining all the ingredients in a bowl and mix well.
4. Prepare the avocado by halving it, removing the skin and thinly slice each halves. Fan out the sliced avocado onto a cling wrap and cut it to shape using a cutter if you prefer.
5. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, and Panko crumbs, salt and pepper on another plate.
6. In a cast iron pot, heat up enough to deep fry the tomatoes (about 8cm thick) over a medium heat. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat. Place tomatoes into the frying pan in batches of 4 or 5. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
7. To assemble, place 2 pieces of fried tomatoes on the plate. Topped with the avocado, 63 degree egg and lime mayonnaise. Place a spoonful of the green tomato salsa on the side and a generous dollop of the ketchup. Enjoy!