FRIED GREEN TOMATOES WITH BROCCOLI TREES!!

My mom’s garden has tons of tomatoes this season.....and since I am home on a short vaccation...there was absolutely no need to search for inspiration to make these. All I had to do was look out of the window!!

But, before I get on with the recipe, I would like to thank Elisabeth of food and thrift finds for the “sisterhood of world bloggers award” or the Angel award as she calls it. Ah! I am sure all of you know Elisabeth...I still haven’t grown enough to talk about her blog, so go check it out all by yourself and let her know Mj of Cardamom Hills send you thereJ.

The next heart filled thank you goes out to Brooks Walker of Cakewalker fame for the “Stylish blogger award” who has amazing cakes whipping up every time you visit his space. So go on Baker-bloggers, this one’s for you!

Now, coming back to our fried green tomatoes....I made these with garden fresh tomatoes. While, picking you green babies, make sure to take the bigger ones that are evenly green and not whitish. The smaller or whitish ones tend to be bitter. Otherwise there is nothing difficult about these fritters.

And about the silly broccoli florets sticking out, it was a part of my lousy attempt to create some fancy green fritters. But, I have to tell you, they taste rocking with the tomatoes, especially because they become a little chew after pan-searing.

If you look closely at the picture, you could see a few streaks of orange here and there, those are ripe green chillies that I sliced up and mixed with the bread crumbsJ. Doesn’t matter, use the regular green chilli paste or pepper if you like light seasoning.

Ingredients: (serves 6)

Green tomatoes - 4

Broccoli florets - 1 cup sliced thinly

Egg white - from 2 eggs
celery stick - 2inches piece chopped and pureed in blender

Green chilli paste - 1 teaspoon

Garam masala - ¼ teaspoon

Seasoned Bread crumbs - 1 cup

Flour - 1 tablespoon
dried basil - 1 tsp powdered

Ginger garlic paste - 1 teaspoon

Salt to taste

Olive oil for cooking

Method:

1.       Slice tomatoes into ½ inch thick pieces.

2.       Remove some of the seeds, so that they don’t get soggy while frying.

3.       Rub with salt and leave aside.

4.       Beat egg white, salt, garam masala, green chilli paste, ginger garlic paste and celery paste until even mixture is formed.

5.       In a separate dish mix bread crumbs, basil and flour evenly.

6.       Dip tomato slice in egg wash and coat in bread crumbs generously. Keep aside.

7.       Dip broccoli slices in egg wash and place on the up side of the breaded tomato slices.

8.       Very slightly press the broccoli into the mush groove of the tomato slice.

9.       Heat a non stick pan with a couple of tablespoons of olive oil swirled around.

10.   Fry the plain breaded side first till evenly brown.

11.   Turn and fry the side with broccoli slice until crisp and golden.

12.   Serve hot!! Accompaniment - watch out for it in my next post J

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