Fried green tomatoes with ripe tomato salsa

• plain flour↗4 tbsp tbsp
• polenta↗200g g
• eggs↗2
• large green tomatoes↗4

  about 500g/1lb 2oz, sliced 1cm thick

• vegetable oil↗

  for frying

• 1 large or 2-3 medium ripe tomatoes

  finely chopped

• spring onions↗2

  finely chopped

• handful mint↗

  leaves, finely chopped

• green chilli↗1

  deseeded, finely chopped

• lime juice↗2 tbsp tbsp

Step-by-step instructions

1. 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. 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. 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.