This mezze is simple and fast. The acidity of the tomato makes it the perfect companion for your beer or wine.

Serves: 4 Prep. time: 15′ Cooks in: 20′ Ready in: 35′

6 large green tomatoes, thickly sliced
200 g flour
160 g corn flour
2 large eggs
sun flower oil for frying
salt, pepper

For serving
basil pesto from a jar
basil leaves

Step 1
Transfer tomatoes on kitchen paper, season with salt and drain for 10 min.

Step 2
Beat eggs with 2 tbsps water. Deep tomatoes in egg, then dust in flour and lastly in corn flour.

Step 3
Fry on hot oil on high heat until nicely colored and crunchy on the outside. Drain on kitchen paper and serve with basil pesto and leaves.

Photo: George Drakopoulos – Food styling: Tina Webb

Και η συνταγή στα ελληνικά: Πράσινες τηγανητές ντομάτες