Fried Green Tomatoes with Prosciutto and Lemon Aioli

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fried green tomatoes

We recently returned from a trip we took to Georgia and Florida and it got me thinking about fried green tomatoes. You see them everywhere on restaurant menu’s, it’s definitely a summer southern tradition.

Although I didn’t have any while on vacation I knew I wanted to try making some I was totally inspired when I got home. My sister-in-law who lives a mile from me has a big garden so I called her up and asked her for some green tomatoes so I could make them.

green tomatoes

You’re looking for firm unripened green tomatoes which you’ll cut about a quarter inch thick with a serrated knife. They won’t be juicy like a ripe red tomato so after a quick blotting on top with a paper towel, the breading should stick very well.

fried tomatoes

I’ve made fried red tomatoes in a past post and I gave them a little Italian twist and I did the same with this version as well

crispy tomatoes

A crunchy exterior made from flour, polenta and a bit of grated pecorino cheese which gets crispy and golden, the middle is tangy and soft. You can eat them like this, just grab and go, or as an appetizer, a light lunch or dinner which is the way I served them.

platter of fried tomatoes

Lemony greens at the base topped with the fried green tomatoes, a slice of prosciutto on top of each and a nice drizzle of lemon aioli to finish it off, we had this for lunch and enjoyed every bite!

tomato appetizer

Southern charm with a little Italian fusion!

Fried Green Tomatoes with Prosciutto and Lemon Aioli
 
Fried green tomatoes with a little Italian fusion
Author:
Ingredients
  • 4 green tomatoes sliced ¼ inch thick
  • 1 cup all purpose flour
  • 1 cup polenta
  • ¼ cup of grated pecorino romano
  • a pinch of cayenne ( optional)
  • 2 eggs whisked with a little milk
  • olive oil for frying
  • salt and pepper
  • 1 slice of proscuitto to top each fried green tomato
  • arugula for base of "salad" mixed lightly with olive oil and lemon juice
  • LEMON AIOLI
  • Whisk Together;
  • ¾ cup of mayo, full fat
  • lemon juice, enough to thin it out
  • 1small garlic clove, grated
  • salt and pepper to taste
Instructions
  1. Have your pan ready to go with olive oil drizzled on the bottom for a shallow frying.
  2. Set up a wire rack to place the cooked tomatoes on so they don't get soggy on the bottom.
  3. Place your whisked eggs in one dish, then add your flour, polenta, grated pecorino and optional cayenne in a separate dish.
  4. Dip each slice into the flour mixture first, then into the egg then back into the flour mixture.
  5. Then into the frying pan on medium high heat until both sides are deep golden.
  6. Place each slice onto a wire rack and sprinkle with salt.
  7. When tomatoes cool down a little assemble the platter with the arugula greens first, then place the tomatoes all around, topping each slice with prosciutto.
  8. Heavily drizzle the lemon aioli all around on top.

 

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