Entertaining

Fried green tomatoes

Name: Fried green tomatoes recipe
Prep time: 90 min
Cook time: 12 min
Total time: 102 min
Yield: 4
Ingredients: 300ml apple cider vinegar; 1 tbs extra virgin olive oil or melted lard, plus extra to deep-fry; 6 medium green tomatoes, cut into 1cm-thick slices; 200ml buttermilk; 360g coarse polenta

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1h 30m

12m

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by delicious. team

delicious. team

May 01, 2020

"These are great sprinkled with smoked paprika or freshly ground black pepper, drizzled with honey or coated with hot sauce, but my preferred option is to smother the lot in ranch,” says Aaron Turner. You will need a kitchen thermometer for this recipe. This is an edited extract from The Hot Chicken Project by Aaron Turner (Hardie Grant, $48).

300ml apple cider vinegar
1 tbs extra virgin olive oil or melted lard, plus extra to deep-fry
6 medium green tomatoes, cut into 1cm-thick slices
200ml buttermilk
360g coarse polenta

Method

1.

Combine the vinegar, olive oil or lard with a pinch of salt and pepper in a large bowl. Add the tomato slices and set aside to pickle for 1 hour 30 minutes.
2.

Pour the buttermilk into a bowl. Add the polenta to a second bowl.
3.

Once pickled, drain the tomato slices. Dip a tomato slice first into the buttermilk, then remove and shake off the excess before placing in the bowl with the polenta to coat all over. Transfer the coated slice to a tray and repeat with the remainder. Set aside in the fridge until needed (they will keep like this for up to 1 day before frying).
4.

When ready to cook, half-fill a heavy- based large deep saucepan or deep-fryer with oil or lard and heat to 180°C. Working in 2 or 3 batches, carefully lower tomato slices one by one and fry for 3-4 minutes, turning halfway through cooking. Drain on paper towel and season before serving.