Gourmet Veggie Mama

Grilled caprese… and fried green tomatoes!

Tomatoes are here! Tomatoes are here! I do love tomato season so very, very much.

This week’s CSA box came chock-full of tomatoes: Early Girls and the most beautiful cherry tomatoes that I had to fight to keep from eating like candy.

Nom nom nom.

Instead, in light of the lovely green bunch of basil that also arrived in the box, and the beautiful weather, we decided to skewer them with some fresh mozzarella and make a grilled caprese salad, if you will.

Won’t you?

The hubby chopped up a few sweet peppers from the box and grilled them, too. Along with a quick batch of farro (my new favorite grain), it made a great, light meal to enjoy out on the back porch on a summer evening.

I also had some green tomatoes from the last box, so fried green tomatoes needed to be on the menu, of course.

Oh yeah.

I’ve never made them before, but it wasn’t hard. I did a little Googling, and most recipes called for a heavy breadcrumb crust. I wasn’t up for making breadcrumbs, and I didn’t have any on hand (must fix that!), but I figured cornmeal would serve just as well. Turns out I was right.

Come to mama.

Dip them in some ranch dressing, and it’s a slice of fried heaven.

Fried Green Tomatoes

4-5 green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1 cup cornmeal
2 tsp kosher salt
1/4 tsp freshly ground pepper
canola oil for frying

Slice the tomatoes about 1/2-inch thick,* discarding end pieces. Whisk the eggs and milk together in a shallow bowl. Place the flour in a separate shallow bowl, and mix the cornmeal, salt, and pepper in another shallow bowl.

Preheat about 1/2-inch of oil in a large skillet over medium heat. One by one, dip each of the green tomato slices into the milk and egg mixture, coating both sides, then into the flour, and then into the cornmeal to coat well. Set aside on a plate. Once the oil is preheated, using tongs, add a few of the green tomato slices to the skillet in one layer. Fry for a couple of minutes, until golden brown, then flip and fry for another couple of minutes until nice and golden brown all around. Remove to paper towels to drain and pat dry. Serve warm with plenty of ranch dressing for dipping.

* I am terrible with measurements like that, so I just think of it as about the width of my pinky.

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8 Thoughts on “Grilled caprese… and fried green tomatoes!

  1. Kim Marshall on June 5, 2012 at 1:32 pm said:

    My, my my – you always make your recipes look and sound so yummy, Looking forward to trying this one also 🙂
    Thank you again:)

  2. My mother has always used cornmeal and egg for her green tomato frying. Do you have any idea the mess that is going to be on my keyboard if I don’t go wipe my mouth? The grilled salad skewers could be sold in a store they look so good.

  3. Ashley Barnas on June 5, 2012 at 2:37 pm said:

    After seeing this post, I desperately need tomatoes in my next share!

  4. I am so hoping to find some green tomatoes at the market this week. I’ve been waiting for fried green tomatoes – seriously one of my favorite tomato dishes.

  5. Amazing! Looks like summer is officially here 🙂

    Come link up when you get a chance…http://inherchucks.com/2012/05/31/whats-in-the-box-28/

  6. Those look so good! My hubby loves to make fried green tomatoes.

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