Nothing says "summer" like fried green tomatoes.

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Credit: Photography by Tara Donne

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the cucumber in a strainer; season with salt. Let drain for 20 minutes.

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  • Arrange the sliced tomatoes on a folded clean kitchen towel; season with salt. Let drain for 15 minutes.

  • Set up a breading station with 3 shallow dishes. Place the flour in 1 dish; beat 3 eggs in another. In the third, mix the breadcrumbs, cornmeal, and curry powder; season with salt and pepper.

  • Press out any liquid from the cucumber and place in a medium bowl. Mix in the yogurt, scallions, herbs, and chile. Stir the lime juice into the raita.

  • In a large shallow skillet, heat the oil over medium to medium-high. In 2 batches, coat the sliced tomatoes in the flour, then the eggs, and then the breadcrumbs, pressing so the crumbs adhere. Fry until deep golden, about 3 to 4 minutes per side. Transfer to a wire rack or paper towels to drain. Fry the remaining eggs in the skillet until the whites are set, about 3 minutes.

  • In a large bowl, toss the greens, cherry tomatoes, onion, EVOO, and vinegar; season. Toss until coated. Layer the fried tomatoes on plates. Top with the eggs and raita. Serve with the salad.

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