Recipe: My Crispy Green Tomato Fritters

Name: Mes beignets croustillants de tomates vertes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 portions
Ingredients: Pâte à frire ,a préparer 2 heures avant100 g de farine de maïs1 œuf battu en omelette1 cuiller à soupe d'huile d'olives1/2 sachet de levure chimique1 cuiller à café de Ras et Hanout8 a 10 cl d'eau minérale froidesel fin.Fleur de sel100 g de Corn Flakes bios concasséshuile de pépins de raisin (si possible)

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Vegetables

Prep 20 min

Cook 10 min

Total 30 min

Servings 4 serv.

4 beautiful green tomatoes from the garden, stems removed and sliced into thick slices of 1 to 2 cm

Ingredients for 4 servings

Frying batter, to be prepared 2 hours in advance
100 g cornmeal
1 egg beaten as an omelette
1 tablespoon olive oil
1/2 packet of baking powder
1 teaspoon of Ras el Hanout
8 to 10 cl of cold mineral water
fine salt
Fleur de sel
100 g organic Corn Flakes crushed
grapeseed oil (if possible)

Step-by-step directions

1- Prepare your batter 2 hours in advance
Pour your flour into a salad bowl then make a hole in the center (well)
add the beaten egg, the baking powder, the salt, the ras el hanout and a little water, stir so there are no lumps, add a little more water if the mixture seems too thick, then cover with a towel and leave at room temperature.

2- On a rack placed on a baking sheet, place your tomato slices then on each one sprinkle a little fleur de sel.

3- On your board pour your corn flakes and chop them roughly then set this crushed mixture on a large plate.

4- In a large pan pour your oil to a height of 2 to 3cm then heat it, do a small test with a little batter, your oil should not be boiling.

5- Then with a fork take your tomato slices one by one, dip them in your frying batter then place them on your crushed corn flakes and slide them into the oil, cook 2 minutes on each side, then place them on absorbent paper, sprinkle with fine salt and serve for example with a good tomato sauce slightly spiced.
Personally for this recipe I used the "Cornues des Andes" from the garden which won't ripen anymore I think now.
I wanted these fritters to be well seasoned hence the use of ras el hanout and for them to be very crispy which was the case with the addition of the crushed corn flakes.
You won't find this recipe anywhere else since I cooked it according to my tastes.
* You can if you wish make these fritters in a deep fryer.

Tomates vertes