Fried Green Tomato Caprese Recipes

OVEN-FRIED GREEN TOMATO CAPRESE RECIPE WITH BALSAMIC REDUCTION

Steps:

• Preheat oven to 400 degrees F.
• Line a sheet tray with parchment paper or aluminum foil.
• Place panko in a shallow bowl.
• Add eggs to another bowl.
• Slice tomatoes and pat dry.
• Sprinkle tomato slices evenly with salt.
• Dredge tomato slices in egg then in panko to coat evenly.
• Place on sheet tray.
• Bake 30 minutes at 400 degrees F.
• Remove and cool on a wire rack.
• Layer in this order baked tomato slices, fresh mozzarella, basil leave, repeat.
• Drizzle with balsamic reduction (see link in post)

FRIED GREEN TOMATO CAPRESE

Steps:

• Slice the Green Tomato (2).
• Finely chop the Fresh Basil Leaf (1 bunch). Preheat the Vegetable Oil (as needed) you will use for frying to 350 degrees F (180 degrees C).
• In a small bowl, combine the Garlic Powder (1/2 tablespoon), Salt (to taste), All-Purpose Flour (3/4 cup), and Ground Black Pepper (to taste).
• In a second small bowl, combine the Egg (2) and Milk (1 tablespoon) to create the egg wash.
• In a third small bowl, combine the dry Breadcrumbs (1 1/2 cup), Cayenne Pepper (1 pinch) and Paprika (1 pinch).
• Once you've got your bowls of ingredients set up, dunk each tomato slice first in the flour mixture, then in to the eggs wash, and finally into the bread crumb mixture. Then set each slice aside on a plate or tray until all the tomatoes are used up.
• Next, fry each breaded tomato until crispy and browned - about 1-2 minutes per side.
• Set aside on paper towels to collect the excess oil.
• Meanhwile, slice the Mozzarella Cheese (8 ounce).
• To assemble, starting with the bottom layer, place a fried green tomatoes on a plate, top with a slice of mozzarella, then add about 1/2 tbsp of Marinara Sauce (2 cup) and finally place a few of the chopped basil leaves on top. Serve immediately.

FRIED GREEN TOMATO SALAD WITH BALSAMIC VINAIGRETTE DRESSING

Steps:

• For the fried green tomatoes: Preheat the frying oil to 350 degrees F in a heavy-bottomed pot over medium to medium-high heat.
• In a shallow dish, combine the cornmeal, paprika, cayenne, salt and pepper and whisk together. In second shallow dish add the eggs, and in a third shallow dish add the flour. Dredge the slices of tomato into the flour, then the eggs and then the seasoned cornmeal. Add the breaded tomatoes to the oil, in batches if necessary, and fry until golden brown on each side, about 3 minutes. Remove and drain on paper towels. Season with salt and pepper.
• For the dressing: Whisk the vinegar, honey, mustard, salt and pepper in a bowl. Drizzle in the oil until emulsified.
• To assemble the salad: In a salad bowl, add the greens, feta cheese, almonds and peaches. Top with the balsamic vinaigrette dressing and mix together. Plate the salad and top with fried green tomatoes.