8 small green tomatoes, 1 egg, 50 gr. flour, 50 gr. very fine maize flour, 1 tablespoon sugar, 100 gr. sliced smoked salmon, oil for frying, salt and pepperWash the tomatoes, leaving the stalk, cut them in half horizontally, salt the inside and leave a few minutes to drain on a rack. Heat plenty of oil in a large pan, sift together the two types of flour, the sugar, a pinch of salt and freshly ground pepper. Beat the egg lightly with a fork. Dry the tomatoes with paper towel and immerge them fast in the egg and then in the mixed flours. Fry until golden and dry them again on paper. Distribute them in 4 individual bowls and serve with the salmon, accompanied by a mojito or a glass of chilled Prosecco.
A great appetizer to be enjoyed outdoor celebrating summer.
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