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Fried Green Tomato Caprese Salad

Source of Recipe

"The Southern Entertainer's Cookbook" by Courtney Whitmore


Recipe Introduction

"When all you have in your garden are firm, green tomatoes, what else do you do but salt them, batter them, and sizzle them in oil? If you've never tried fried green tomatoes, you're in for a treat. Serve them up in a layered caprese salad for a dish that's as beautiful as it is delicious."

List of Ingredients

Fried Green Tomatoes:
â—¦ 4 to 6 medium green tomatoes
â—¦ 1 teaspoon salt plus extra, divided
â—¦ 2 eggs, room temperature
â—¦ 1 cup self-rising cornmeal
â—¦ ½ cup all-purpose flour
â—¦ ¼ teaspoon cayenne pepper
â—¦ 1 teaspoon black pepper
â—¦ Peanut oil for frying

Caprese Salad:
â—¦ 4 medium vine-ripe red tomatoes
â—¦ 1 pound fresh mozzarella
â—¦ 1 bunch fresh basil leaves
â—¦ Extra virgin olive oil
â—¦ Balsamic vinegar
â—¦ Coarse sea salt and ground black pepper


Recipe

For the fried green tomatoes:
Slice tomatoes â…“ inch thick and place on paper towels. Press the tomatoes with additional paper towels to get most of the moisture out. Sprinkle with salt, flip the tomatoes over, and then salt again. Beat the eggs in a small bowl. In another shallow bowl, combine the cornmeal, flour, cayenne, 1 teaspoon salt, and pepper.

Heat 1 to 2 inches oil to 350° F in a large frying pan or Dutch oven. Dip the tomatoes in the egg wash and then dredge in cornmeal mixture. Fry the slices in the oil for 3 to 4 minutes on each side or until golden. Place on paper towels to drain and sprinkle with a little more salt.

For the caprese salad:
Slice tomatoes and mozzarella into â…“-inch thick slices. Assemble salad in a shallow wide bowl or a platter by layering alternating slices of fried green tomatoes, red tomatoes, and mozzarella slices in a circle. Scatter fresh basil leaves throughout. Drizzle with olive oil and balsamic vinegar. Sprinkle with sea salt and black pepper. Top with petite heirloom tomatoes and mini mozzarella balls for a fun serving option.

Makes 6 to 8 servings