Fried Green Tomatoes

When green tomatoes popped up on our CSA list, Whitney was very excited to make some fried green tomatoes. This delicious recipe for comes from our Fresh Every Day cookbook.

Fried Green Tomato and Ripe Red Tomato Salad with Goat Cheese and Sweet Basil Vinaigrette

2 large ripe tomatoes (about 1 lb), cored and sliced 1/2 in thick

1 tsp sea salt

1/2 tsp pepper

1/2 c flour

1/2 c cornmeal

2 tbsp sugar

1 egg

1/2 c buttermilk

Oil for frying

4 large green tomatoes, cored and sliced 1/2 in thick

1/2 pint grape tomatoes, halved lengthwise

4 oz goat cheese, crumbled

Sweet basil vinaigrette (1/2 c each balsamic and olive oil with lime juice, basil, salt, and pepper)

8 fresh basil leaves, cut into thin strips

Preheat oven to 200 degrees. Line baking sheet with paper towels. Arrange ripe tomato slices in one layer on a large platter or on plates. Season with salt and pepper. Stir flour, cornmeal, sugar, 1 tsp salt, and 1/2 tsp pepper in small bowl. Whisk egg and buttermilk together in separate bowl. Dip green tomatoes in egg-buttermilk, dredge in flour mixture, and fry in 1/4 inch of hot oil (about 2 min for first side, until golden brown). Transfer slices to baking sheet and put in oven while frying remaining slices. Arrange fried tomato slices on top of fresh slices. Scatter small tomatoes and sprinkle goat cheese. Drizzle with vinaigrette and top with basil strips.

Farm-fresh tomatoes!

Working the frying pan.

A close-up, halfway through flipping.

Yum! Forgot to slice the grape tomatoes.