fried green tomatoes recipe

Fried Green Tomatoes Recipe With Haloumi – Healthy. this recipe is healthy and ideas for light breakfast, side dish, low – fat recipe

fried green tomatoes. As did my mother. And all in NE Minnesota. It’s very logical when you think about it, as back in the day you’d be hard pressed to ever find a tomato ripening on the vine.

The green tomatoes growing season was too short, Now we have to grab them early as they’ll be ripe before you know it. My mother just used seasoned flour/egg/flour. Sounds yummy.

Crispy on the skin and tender within the middle, these cooked inexperienced Tomatoes area unit addictive! Serve them as an appetizer, snack or create them the most attraction heaped-up high on a BLT!

This direction for cooked inexperienced Tomatoes may be a variation of Southern Cooking’s version: skipping the sugar, adding a touch of cayenne for kick and finishing with flaky ocean salt for extra flavor and crunch.

Fried Green Tomatoes Recipe

In my recipe, green tomatoes slice into the buttermilk, then coat in the polenta. Heat the oil in a large non-stick frying pan and shallow fry the tomatoes over medium heat until brown. Drain on a pepper towel. 

Serve the halloumi

Serve the halloumi on a bed of rocket topped with Fried tomatoes and drizzled with the reserved marinade.

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Fried green tomatoes recipe with haloumi

Fried Green Tomatoes Recipe With Haloumi – Healthy. this recipe is healthy and ideas for light breakfast, side dish, low – fat recipe.

Course Breakfast, Salad, Side Dish

Cuisine American, Chinese, French, Mediterranean

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4

Calories 180kcal

Ingredients

• 500 g HALOUMI
• 2 garlic cloves, crushed
• 1 tbsp balsamic vinegar
• 3 tbsp extra virgin olive oil
• 250 g cherry tomatoes
• 250 g teardrop tomatoes,halved
• 4 green tomatoes, cut into thick slice
• 125 ml butter milk
• 150 g polenta
• oil for shallow-frying
• 100 g rocket

Instructions

• Put the halloumi, garlic, lemon juice, vinegar and olive oil in a non-metallic

  dish and marinate for at least 3 hours.

  Drain well and reserve the marinade.

  Fry the halloumi in a non-stick fry pan over medium heat until golden

  brown on both sides. Remove and set aside.

  Add the cherry and teardrop tomatoes to the frying pan and cook until the skins burst. 

  Heat the marinade and add the cook tomatoes.

  Dip the green tomatoes slice into the buttermilk, then coat in the polenta.

  Heat the oil in a large non-stick frying pan and shallow fry the tomatoes

  over medium heat until brown.

  Drain on a pepper towel. 

  Serve the halloumi on a bed of rocket topped with tomatoes and drizzled

  with the reserved marinade.