Ingredients
Units
Scale
For the Green Tomatoes:
- 4 green tomatoes
- 2 eggs
- 1/2 cup milk
- 1 cup flour
- 3/4 cup plain bread crumbs
- 3/4 cup corn meal (yellow or white both work fine)
- 2 1/2 teaspoons Kosher salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- Fresh basil, chopped, to top
- 6 oz goat cheese, crumbled, to top
For the Roasted Red Pepper Vinaigrette
- 7 oz roasted red peppers
- 1 1/2 tablespoon balsamic vinegar (red wine vinegar works, too)
- 2 cloves garlic, minced
- 2 1/2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 1/2 teaspoon dried Italian herbs (such as basil, parsley, oregano, and thyme)
- Salt and pepper, to taste
Instructions
- Slice the green tomatoes into 1/2" rounds, discarding the tops and bottoms.
- Combine the eggs and milk in a shallow bowl. Combine the bread crumbs, corn meal, kosher salt, and black pepper in another shallow bowl. Pour the flour on a separate plate.
- Dip the tomatoes in the flour to coat, then the egg, then the bread crumb mixture, making sure to coat the tomatoes well with the breading. Set the tomatoes aside.
- Add vegetable oil to a high-walled, heavy-bottomed skillet, to about 1/2" high. Heat over medium-high heat.
- As you wait for the oil to heat up, combine the Roasted Red Pepper Vinaigrette ingredients in a blender or food processor. Pulse until mostly smooth, with just a few small chunks of red pepper remaining.
- When the oil is hot (you can test this by dipping the handle of a wooden spoon into the oil and seeing if it bubbles), add in 3-4 green tomato slices, depending on how large your pan is. Fry until golden brown on each side, flipping once. Remove the Fried Green Tomatoes from the oil using a slotted spoon or tongs and place on a paper towel lined plate to absorb excess oil.
- Reduce heat to medium and fry the remaining slices, 3-4 at a time.
- Once all of the tomatoes have been fried, top with crumbled goat cheese and fresh basil. Serve with the Roasted Red Pepper Vinaigrette.
- Prep Time: 15 mins
- Cook Time: 15 mins