Fried green tomatoes with ripe tomato salsa

Use up unripe green tomatoes as well as ripe fruit from your tomato plants with this simple, healthy recipe

  • Prep:20 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 384
  • fat 16g
  • saturates 2g
  • carbs 53g
  • sugars 10g
  • fibre 3g
  • protein 12g
  • salt 0.16g


  • 4 tbsp plain flour
  • 200g polenta
  • 2 eggs
  • 4 large green tomatoes, about 500g/1lb 2oz, sliced 1cm thick
  • vegetable oil, for frying
  • 1 large or 2-3 medium ripe tomatoes, finely chopped
  • 2 spring onions, finely chopped
  • handful mint leaves, finely chopped
  • 1 green chilli, deseeded, finely chopped
  • 2 tbsp lime juice


  1. Sprinkle the flour over a plate. Place polenta into a medium bowl, season and mix well. Place eggs in a small bowl and beat. Lightly coat a green tomato slice first in the flour, dusting off any excess, dip in the egg, then coat in polenta. Repeat with remaining slices.

  2. Heat a shallow pool of oil in a large frying pan. Fry the coated tomatoes in batches until golden and crisp on both sides, turning them over with a fish slice. As they are done, drain well on kitchen paper and keep warm in a low oven while you fry remaining batches.

  3. To make the salsa, mix all the ingredients together in a small bowl, then season with salt and pepper. Serve the fried green tomatoes hot, with the salsa spooned over.

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