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All the rage in the southern states, I first had these in North Carolina some years ago. They are a nice way to use up the green tomatoes leftover in the autumn. This recipe was given to me by my great friend Richard Delany.
Servings 4
Calories 633 kcal
Prep Time15 mins
Cook Time3 mins
Total Time18 mins

Ingredients
 

  • 254 buttermilk
  • 150 g fine polenta/masa
  • 150 g self-raising flour
  • salt and freshly ground black pepper, freshly milled
  • 0.25 tsp chilli powder
  • 1 tsp dried oregano
  • 6 medium green tomatoes, cut into 0.5 cm slices lengthways
  • 6 tbsp olive oil
  • 50 g unsalted butter

Instructions
 

  • Place the buttermilk into a small bowl.
  • Place the polenta, flour and a good pinch of salt, pepper and chilli into another bowl.
  • Place the tomatoes into the flour mix, then into the milk, then back into the flour mix, coating really well.
  • Once they are all coated, heat the oil and butter in a shallow frying pan.
  • Add the tomato cakes and cook for 2-3 minutes on each side.
  • Remove from the pan and sprinkle with salt and serve hot.
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Nutrition Facts
Fried Green Tomato Cakes
Amount per Serving
Calories
633
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
11
g
69
%
Cholesterol
 
34
mg
11
%
Sodium
 
96
mg
4
%
Potassium
 
551
mg
16
%
Carbohydrates
 
70
g
23
%
Fiber
 
4
g
17
%
Sugar
 
11
g
12
%
Protein
 
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword tomato
Course Nibbles, Quick Food, Side Dish, Vegetables
Cuisine American, ITV This Morning, Summer
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