Recipe courtesy of Chef's Market
Fried Green Tomatoes
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 888
- Total Fat
- 62
- Saturated Fat
- 11
- Carbohydrates
- 66
- Dietary Fiber
- 4
- Sugar
- 12
- Protein
- 22
- Cholesterol
- 156
- Sodium
- 1423
- Total: 1 hr 30 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 10 min
Ingredients
2 cups plain bread crumbs
1 cup panko (Japanese) bread crumbs
1 tablespoon finely chopped chives
1 tablespoon finely chopped rosemary leaves
1 tablespoon finely chopped basil leaves
1 tablespoon finely chopped thyme leaves
1 tablespoon finely chopped parsley leaves
1 tablespoon granulated garlic
1/2 cup grated Parmesan
1/2 cup cornstarch
Salt and freshly ground black pepper
4 farm fresh green tomatoes
1 cup buttermilk
4 large eggs, beaten
Prepared bread crumbs
Vegetable oil, for frying
1 cup feta cheese, crumbled
1 handful fresh basil leaves, chopped
1 cup balsamic vinaigrette
Directions
- For the bread crumbs: Mix all the ingredients together until well blended.
- For the tomatoes: Slice the tomatoes into 1/4-inch thick slices. Mix together the buttermilk and eggs and season with salt and pepper. Marinate the tomato slices in the buttermilk mixture for one hour.
- Remove each tomato slice from the marinade 1 at a time. Press both sides gently into the prepared bread crumbs until they are well coated. When all the tomato slices are breaded, heat 1/4-inch oil in a wide skillet over medium-high heat. Cook the tomatoes in batches until they are golden brown. (You can also deep-fry the tomatoes in a deep-fat fryer heated to 350 degrees F.) Drain on paper towels and keep warm. Serve topped with the crumbled cheese, chopped basil, and a drizzle of balsamic vinaigrette.