At a certain point, tomatoes no longer ripen on the vine once the weather turns cold. To enjoy our harvest right till the end, we embraced a classic from the American South: slices of green (unripened) tomatoes, breaded in a corn-flour mix. These fritters make a great appetizer all on their own, but we suggest serving them as part of a platter of garden veggies.
In a bowl, combine all the ingredients. Refrigerate until ready to serve.
In a shallow dish, combine the corn flour, salt, sugar and spices. In a second shallow dish, beat the eggs. Place the bread crumbs in a third dish.
Dredge the tomatoes in the flour mixture. Dip in the eggs. Press and coat in the bread crumbs.
In a large skillet over medium-high heat, heat 1/2 inch (1 cm) of oil, making sure to maintain the quantity of oil throughout cooking. Fry half of the tomatoes at a time for about 2 minutes on each side or until golden brown. Drain on paper towels. Lightly season with salt. Let cool.
Serve the fried tomatoes with the dip and raw vegetables, if desired.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.