Green tomatoes can hardly be found in Rwandan markets but you can plant them in kitchen gardens at your homes respectively or better yet from other fields before ripening for market supply.
- 3/4 cup self rising flour
- 1/4 cup cornmeal
- 1/4 tsp salt
- 1/4 tsp pepper
- 3/4 cup buttermilk (or substitute regular milk)
- 3-4 green tomatoes sliced into 1/4 inch thick rounds
- Vegetable oil or bacon grease for frying (I used peanut oil)
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- Pinch of cayenne, or more to taste
- Total Time: 20 Minutes
- Servings: 4
- In a mixing bowl, combine the flour, cornmeal, salt, pepper, and buttermilk. Use a fork to mix the ingredients into a pancake-like batter. Use more buttermilk to thin the batter, if needed.
- Heat 2 inches of oil in a skillet until hot enough to fry. Dip tomato slices in batter, letting the excess batter drip back into the bowl. Put the dipped slices immediately into the frying pan.
- The oil should sizzle strongly but not pop when the tomatoes hit the oil– if the oil pops or splatters, it’s too hot. Let it cool down a bit before proceeding.
- Fry the tomato slices in batches of 4 or 5 at a time (don’t crowd the pan) for 2-3 minutes per side, turning carefully with tongs when the coating turns golden brown.
- Transfer to a colander or wire cooling rack to drain. To keep the tomatoes from getting soggy before they’re served, Fannie suggest standing them up like wheels in the serving dish instead of stacking them.
- To make the sauce, whisk together the mayonnaise, ketchup, and cayenne in a bowl. Taste and season more, if needed. Serve sauce over the fresh fried green tomatoes.
- Fried green tomatoes are best eaten fresh out of the frying pan, they will become soggy fast if you don’t enjoy them within a few minutes of frying.