Green Fried Tomatoes

green fried tomatoes, looking for these recipes? check this for 3 best green fried tomatoes: Tomato Greek salad with pan-fried fetta,Korean fried cauliflower,Caramelised chicken and rice noodle stir-fry

Tomato Greek salad with pan-fried fetta

Image credit: Vanessa Levis –


  • 200g Greek fetta, halved
  • 2 tablespoons extra virgin olive oil
  • 250g red mini roma tomatoes, halved
  • 200g yellow grape tomatoes, halved
  • 1 green capsicum, diced
  • 1 Lebanese cucumber, diced
  • 1/2 red onion, thinly sliced into rings
  • 1/2 cup pitted kalamata olives
  • 1/4 cup fresh oregano leaves
  • 2 tablespoons lemon juice
  • 1 garlic clove, crushed


  • Step 1
    Pat fetta dry with paper towel. Heat 2 teaspoons oil in a non-stick frying pan over high heat. Add fetta. Cook for 2 minutes, on one side, or until golden. Remove pan from heat. Stand fetta in pan, without moving, for 10 minutes to cool slightly.
  • Step 2
    Meanwhile, combine tomatoes, capsicum, cucumber, onion, olives and half the oregano in a large bowl.
  • Step 3
    Place lemon juice, garlic and remaining oil in a small bowl. Season with salt and pepper. Whisk to combine. Add dressing to salad. Toss to combine. Transfer to a serving platter. Arrange fetta, golden-side up, on salad. Serve sprinkled with remaining oregano.

Korean fried cauliflower

Image credit: Guy Bailey –


  • 150g (1 cup) plain flour
  • 35g (1/4 cup) cornflour
  • 1 teaspoon baking powder
  • 310ml (1 1/4 cups) chilled soda water
  • 350g trimmed cauliflower, cut into very small florets
  • Peanut oil, to deep-fry
  • Steamed rice, to serve
  • Sesame seeds, to sprinkle
  • Green shallots, trimmed, sliced, to serve

Chilli sauce

  • 1 tablespoon peanut oil
  • 3 garlic cloves, crushed
  • 160ml (2/3 cup) tomato passata
  • 80ml (1/3 cup) hot chilli sauce (like Sriracha)
  • 80ml (1/3 cup) water
  • 2 tablespoons brown sugar
  • 2 tablespoons light soy sauce
  • 3 teaspoons rice vinegar
  • 1 teaspoon sesame oil


  • Step 1
    To make the sauce, heat the oil in a wok over high heat. Stir-fry the garlic for 30 seconds or until aromatic. Add the passata, chilli sauce, 80ml (1/3 cup) water, sugar, soy sauce and vinegar. Simmer, stirring occasionally, for 15 minutes or until thickened. Stir through the sesame oil. Set aside.
  • Step 2
    Whisk together the flour, cornflour and baking powder in a large bowl. Make a well in the centre. Slowly pour in the soda water, whisking to form a smooth batter. Toss the cauliflower through to coat.
  • Step 3
    Heat 2cm oil in a large saucepan over high heat to 160C. Cook the cauliflower, in batches, for 3 minutes or until golden. Use a slotted spoon to transfer to a wire rack set over a baking tray to drain.
  • Step 4
    Return the wok with the sauce to medium heat. Toss through the cauliflower. Serve on a bed of rice, sprinkled with sesame seeds and shallot.

Caramelised chicken and rice noodle stir-fry

Image credit: Brett Stevens –


  • 1 bunch choy sum
  • 70g rice vermicelli noodles
  • 1 tablespoon peanut oil
  • 600g chicken thigh fillets, excess fat trimmed, cut into 3cm pieces
  • 3 teaspoons finely grated fresh ginger
  • 3 garlic cloves, crushed
  • 70g (1/4 cup) tomato paste
  • 45g (1/4 cup, lightly packed) brown sugar
  • 1 tablespoon light soy sauce
  • 1 tablespoon Chinese cooking wine
  • 1/4 cup chopped fresh coriander leaves, plus extra leaves, to serve
  • 2 green shallots, trimmed, thinly sliced


  • Step 1
    Remove the stems from the choy sum and coarsely chop. Set aside. Cut the leaves into thirds. Place the leaves and the noodles in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 7 minutes to soak. Drain and set aside.
  • Step 2
    Meanwhile, heat the oil in a wok over high heat. Add half the chicken. Cook, turning halfway, for 5 minutes or until golden. Use tongs to transfer to a plate. Repeat with remaining chicken.
  • Step 3
    Add the choy sum stems, ginger and garlic to the wok. Stir-fry for 1 minute or until aromatic. Add the tomato paste and cook, stirring often, for 1 minute. Add 80ml (1/3 cup) water and stir to combine. Add the brown sugar and simmer for 5 minutes or until thickened slightly.
  • Step 4
    Return the chicken to the wok along with the soy sauce and wine. Simmer, stirring often, for 20 minutes or until the sauce is thick and syrupy. Add the drained noodles and leaves. Use tongs to toss until well combined. Toss through the chopped coriander and half the shallot. Place on a serving platter and sprinkle with remaining shallot and extra coriander leaves to serve.

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