This mezze is simple and fast. The acidity of the tomato makes it the perfect companion for your beer or wine.
Serves: 4 Prep. time: 15′ Cooks in: 20′ Ready in: 35′
6 large green tomatoes, thickly sliced
200 g flour
160 g corn flour
2 large eggs
sun flower oil for frying
basil pesto from a jar
Transfer tomatoes on kitchen paper, season with salt and drain for 10 min.
Beat eggs with 2 tbsps water. Deep tomatoes in egg, then dust in flour and lastly in corn flour.
Fry on hot oil on high heat until nicely colored and crunchy on the outside. Drain on kitchen paper and serve with basil pesto and leaves.
Photo: George Drakopoulos – Food styling: Tina Webb
Και η συνταγή στα ελληνικά: Πράσινες τηγανητές ντομάτες