Unripe, green tomatoes are very abundant in the spring as farmers and gardeners thin out their tomato plants. The unripe cherry tomatoes get pickled and the full-size tomatoes get fried. Serve with the tasty herb mayonnaise (recipe below).
INGREDIENTS:
For the mayonnaise:
1 egg yolk
Juice of 1 lemon
A small clove of garlic pounded in a mortar or smashed up with the side of your knife
1 cup olive oil
A handful of chopped, soft herbs (i.e., basil, mint, parsley, cilantro, tarragon, whatever you like)
Salt and chili pepper
METHOD:
Whisk the yolk with the garlic, a little salt, lemon juice, and using a ladle, slowly add the olive oil while whisking. You are trying to form an emulsion, binding the protein of the egg with the fat of the oil; if they do not want to bind, you will have to convince them by quickly whisking and slowly drizzling —after a few ounces the mixture should become yellow and thick, continue to add oil until you have reached your desired consistency then add your chopped herbs, taste and season.
For the tomatoes:
4 unripe green tomatoes
1 cup all-purpose flour, seasoned with salt and pepper
3 eggs, beaten
2 cups fresh breadcrumbs
A few cups of neutral oil for frying, depending on the size of your pan
Salt and pepper
METHOD:
Slice the tomatoes in 1/4-inch thick slices, season with salt and pepper; set aside.
Prepare your breading dishes, one bowl each for flour, eggs, and breadcrumbs.
Put the oil in a pan — it should be about 2 inches deep, and turn on a low flame.
Coat the sliced tomatoes in flour then dip them into the egg and finally the breadcrumbs; they should be evenly coated in crumbs.
When the oil is hot (about 325°-350°F), carefully fry the tomatoes until golden brown. With a spatula, lift out tomatoes and place them on a tray with a brown paper bag or paper towels and season with a little more salt.
Serve with the herb mayonnaise.
SOURCE: Recipe contributed by Bantam restaurant, Santa Cruz, CA
