Ingredients

6 cups canola oil
4 green tomatoes, medium size
3 cups all-purpose flour (1 1/2 cups of flour reserved for the cornmeal breading mix)
2 1/2 cups milk
2 large eggs
1/2 cup cornmeal
1 tablespoon kosher salt
1 tablespoon celery salt
1/2 tablespoon cayenne pepper
1 tablespoon ground black pepper
1 teaspoon onion powder

Pinch paprika
4 ounces goat cheese
2 cups The Flying Biscuit Cashew Relish, recipe follows

Directions

While
preparing the dipping process for the tomatoes, heat oil in large pot until the oil
reaches 350 degrees F. You will need a slotted spoon to drop the tomatoes into the hot
oil. De-core and cut the ends off green tomatoes. Cut tomatoes 1/2-inch thick and set
aside in medium bowl.

In small bowl, set aside 1 1/2 cups all-purpose flour. In medium bowl, mix milk and eggs
to create an egg wash. In large bowl, combine remaining flour, cornmeal and salt. Add
celery salt, cayenne, pepper, onion powder, and paprika. This is the cornmeal breading
mixture for the tomatoes.

Line a sheet pan with parchment paper to place the breaded tomatoes on after final
dredging. Begin the dipping process by dredging the tomatoes in the all-purpose flour,
then the egg wash, and finally through the cornmeal breading mixture. Repeat this process

until all the tomatoes are breaded. Once the oil has reached 350 degrees F, begin frying
until golden brown. Tomatoes will float to the top when finished cooking. Drain on paper
towels. Garnish with cashew relish and finish with a dollop of goat
cheese.

Ingredients

Cashew Relish:
1/3 cup fresh cilantro
2 large red jalapenos
1 1/2 cups cashews
3/4 cup honey
1/3 cup white vinegar

Directions

Clean and pick cilantro leaves off
stems. Cut stems off jalapenos and roughly chop. Combine cashews, chopped jalapenos and
cilantro in food processor and pulse until combined. Do not puree, it should be a rustic
mix. Pour mixture into bowl, and add honey and vinegar and mix thoroughly.