Rachael Ray's Curry-Spiced Fried Green Tomatoes with Cucumber-Jalapeño Raita
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Rachael Ray's Curry-Spiced Fried Green Tomatoes with Cucumber-Jalapeño Raita

Nothing says "summer" like fried green tomatoes.


  • 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


  • Step 1

    Place the cucumber in a strainer; season with salt. Let drain for 20 minutes.

  • Step 2

    Arrange the sliced tomatoes on a folded clean kitchen towel; season with salt. Let drain for 15 minutes.

  • Step 3

    Set up a breading station with 3 shallow dishes. Place the flour in 1 dish; beat 3 eggs in another. In the third, mix the breadcrumbs, cornmeal, and curry powder; season with salt and pepper.

  • Step 4

    Press out any liquid from the cucumber and place in a medium bowl. Mix in the yogurt, scallions, herbs, and chile. Stir the lime juice into the raita.

  • Step 5

    In a large shallow skillet, heat the oil over medium to medium-high. In 2 batches, coat the sliced tomatoes in the flour, then the eggs, and then the breadcrumbs, pressing so the crumbs adhere. Fry until deep golden, about 3 to 4 minutes per side. Transfer to a wire rack or paper towels to drain. Fry the remaining eggs in the skillet until the whites are set, about 3 minutes.

  • Step 6

    In a large bowl, toss the greens, cherry tomatoes, onion, EVOO, and vinegar; season. Toss until coated. Layer the fried tomatoes on plates. Top with the eggs and raita. Serve with the salad.

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