Fried Green Tomatoes with Prosciutto and Lemon Aioli

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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Fried Red Tomatoes Italian Style with Basil Pesto Aioli

fried red tomatoes

I think I just discovered my new favorite summer indulgence, fried red tomatoes, they’re made Italian Style with basil pesto aioli for dipping. Yes, I repeat, fried RED tomatoes. I’ve had the green version in the past, but I  must say I much prefer these so much more, but that’s my opinion and you’re going to have to decide for yourself.heirloom tomatoes

Try to pick tomatoes that are not super ripe and juicy like the kind you’d use in a caprese salad, that’s not what you want at all. The ones pictured above are ripened but yet still firm to the touch, that’s exactly what you want to use.  The tomatoes need to be able to hold up to some dipping and frying.fried green tomatoes

For my “breading” I dipped each tomato slice into beaten eggs and then into a combination of dried polenta and finely grated romano cheese, it’s such a winning combo and it’s even gluten free!
fried red tomatoes

They just take a few minutes to make, they crisp up in no time at all, but resist eating them while still hot from the pan because there’s no comparison to the flavor you get when you bite into them after they’ve cooled down at room temperature.

fried red tomatoesbasil pesto aioli

Basil and tomatoes are a match made in heaven so be sure to make this easy basil pesto aioli to swipe into those crispy, crunchy bites.

fried red tomatoes

Go ahead, indulge yourself, it’s worth every bite, summer will be gone before you know it!

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5.0 from 3 reviews
Fried Red Tomatoes Italian Style with Basil Pesto Aioli
 
Author:
Ingredients
  • large size, firm yet ripened tomatoes, I used heirlooms, sliced ¼ inch thick.
  • dry polenta
  • romano cheese, finely grated
  • dried thyme, granulated garlic, salt and pepper to taste
  • 2 eggs, beaten
  • olive oil for pan frying
  • BASIL PESTO AIOLI
  • good quality mayo
  • basil pesto, homemade or good quality store bought
  • fresh basil for garnish
Instructions
  1. Start by slicing your tomatoes into ¼ inch slices, cutting off the tips and bottoms.
  2. Pull out the seeds with the tip of your finger, you don't want the slices to be wet.
  3. Lay tomato slices onto a paper towel to pat dry.
  4. Make your pesto aioli by simply stirring some good basil pesto into a good quality prepared mayo, stirring to incorporate and tasting to your satisfaction, adding more if needed.
  5. Equal parts polenta and finely grated romano cheese.
  6. Sprinkle in some dried time, a little granulated garlic, salt and pepper.
  7. Beat two eggs, use more as needed depending how many tomatoes you are using.
  8. Heat a frying pan on the stove and cover the bottom with olive oil, keep on medium heat.
  9. Dip tomato slice into the egg then into the polenta cheese mixture.
  10. Place into the frying pan and don't flip it until it is nicely golden, then flip and do the other side.
  11. When crispy, gently remove and place onto a paper towel to absorb grease, which is not much.
  12. Sprinkle with a little salt and let them cool down before eating.
  13. Sprinkle with finely chopped basil, a little sprinkling of cheese and serve with the basil pesto aioli.

 

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