meatless monday: fried green tomato caprese
I’m ashamed to say that the last time I posted, green tomatoes were in abundance at our farmer’s markets. I’d like to say that the reason that I haven’t been posting is because I’ve been eating fried green tomato caprese non-stop for months. Instead the reason would sound a little more like “work, work, fix things around the condo, a little travel, work, work, other stuff”. I know, that story in and of itself almost makes up for a 2-month hiatus. You’re welcome.
So, maybe tomatoes aren’t exactly abundant any longer, but I love this recipe enough to share all the same. Seriously. Crunchy on the outside, perfectly soft on the inside with a nice little tang from the buttermilk. Combined with fresh mozzarella, this makes the perfect complement to a fresh green salad.
fried green tomato caprese
from Tyler Florence’s recipe on the Food Network
- 1 cup stone-ground cornmeal
- 1 cup all-purpose flour
- 1 tablespoon garlic powder
- Pinch cayenne
- 1 1/2 cups buttermilk
- Kosher salt and freshly ground black pepper
- 4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
- 1/2 cup vegetable oil
- 1 tablespoon unsalted butter
- 1 ball of fresh mozzarella, sliced
- Balsamic vinegar (optional), for serving
- Lemon wedges, for serving
- In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together.
- Pour the buttermilk into a separate bowl and season with salt and pepper.
- Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
- Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.
- Carefully remove the tomatoes and drain on paper towels.
- Serve with sliced mozzarella and drizzled balsamic vinegar.