$"Rachael Ray's Curry-Spiced Fried Green Tomatoes with Cucumber-Jalape\u00f1o Raita"$

"Rachael Ray's Curry-Spiced Fried Green Tomatoes with Cucumber-Jalape\u00f1o Raita"

Name: "Rachael Ray's Curry-Spiced Fried Green Tomatoes with Cucumber-Jalape\u00f1o Raita"
Ingredients: ⅓ to 1/2 English cucumber, grated or cut into matchsticks; Salt; 3 large or 4 medium green (unripe) tomatoes, tops and bottoms trimmed, cut into 12 rounds total; About 1 cup flour; 7 large eggs; ¾ cup dry breadcrumbs; ¾ cup cornmeal; 2 rounded tbsp. curry powder; Pepper; 1 cup plain Greek yogurt; 2 scallions, white and light-green parts only, finely chopped; ½ cup (loosely packed) mixed fresh mint and cilantro leaves, finely chopped; 1 large jalapeño chile, seeded and finely chopped; Juice of 1 lime (about 2 tbsp.); About 2/3 cup safflower, vegetable, or canola oil, for frying; 5 oz. mixed salad greens; 1 cup cherry tomatoes, halved; ¼ cup thinly sliced red onion; 3 tbsp. EVOO; 1 tbsp. white wine vinegar

rachaelray.com

"Try Rachael Ray's flavorful Curry-Spiced Fried Green Tomatoes with refreshing Cucumber-Jalapeño Raita. Yum-O!"

View full recipe on rachaelray.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at rachaelray.com.

Share this recipe:

Cooking tools:

Ingredients

⅓ to 1/2 English cucumber, grated or cut into matchsticks
Salt
3 large or 4 medium green (unripe) tomatoes, tops and bottoms trimmed, cut into 12 rounds total
About 1 cup flour
7 large eggs
¾ cup dry breadcrumbs
¾ cup cornmeal
2 rounded tbsp. curry powder
Pepper
1 cup plain Greek yogurt
2 scallions, white and light-green parts only, finely chopped
½ cup (loosely packed) mixed fresh mint and cilantro leaves, finely chopped
1 large jalapeño chile, seeded and finely chopped
Juice of 1 lime (about 2 tbsp.)
About 2/3 cup safflower, vegetable, or canola oil, for frying
5 oz. mixed salad greens
1 cup cherry tomatoes, halved
¼ cup thinly sliced red onion
3 tbsp. EVOO
1 tbsp. white wine vinegar