Fried Green Tomatoes and Salsa By Mark Hix

FRIED GREEN TOMATOES WITH SALSA

If like me you are stuck with green tomatoes that just don’t ripen then try this. They make a great snack, starter or an accompaniment to grilled or barbecued meat and fish.

MARK HIX

INGREDIENTS

• 4 medium green tomatoes, cut into ½ cm slices • Sea salt to serve • Vegetable or corn oil for deep frying

For the batter • 200g Dove farm gluten free self-raising flour • About 150-200ml cider • Salt and freshly ground black pepper

For the dressing • 3-4 green tomatoes, half, seeded and finely chopped • 1 shallot, peeled and finely chopped • 1 medium green chilli, seeded and finely chopped • 1tbsp chopped chives • 1tbsp olive oil

DIRECTIONS

1. To make the batter, gently whisk the flour and add enough cider together to make a thick batter then season and leave to rest for half an hour. 2. Preheat about 8cm of oil to 160180°C in a large thick bottomed saucepan or electric deep fat fryer. 3. Test a piece of tomato in the hot oil to ensure the batter is the correct thickness and coating the tomatoes nicely, if not adjust the batter with more cider or flour. 4. Dip the tomato slices in the batter and fry in batches then drain on kitchen paper and scatter with sea salt. 5. Mix all of the ingredients together for the dressing and season. 6. To serve, put the tomatoes in the centre of the plate and spoon the dressing over the top.