Fried Green Tomatoes

I  love fried green tomatoes.  So much.  For me, they are the ultimate comfort food (well, they’re up there with roasted chicken).  I would always pester my mom to make them for me as soon as tomatoes started appearing on the vine when I was younger.  When my parents told me they had several green tomatoes I could take, I could not wait to fry up a batch and fantasized about them pretty much all day today.  My stomach was rumbling so loud in Torts class I thought the professor was going to hear it (and I sit in the last row in that class!).  It was certainly worth the wait, because these were absolutely delectable.  They are so amazingly easy, too.

I served these with Butter and Balsamic Braised Radishes with Green Beans and some jasmine rice for a full meal.  However, they make an excellent appetizer, side dish, or component for a brunch meal, as well.  Consider using them to replace an English muffin in some Eggs Benedict or just topping them with a fried egg – yum!  I also love them chilled as a snack.

Fried Green Tomatoes

5 small green tomatoes, sliced about 1/4″ thick (makes about 20-25 fried green tomatoes)

1/2 cup all natural whole wheat flour

1/4 cup yellow cornmeal

Kosher salt and freshly cracked black pepper

1-2 tsps. paprika

1 tsp. garlic powder

2 eggs, beaten

2 tbs. canola oil

Season tomato slices with salt and pepper.  Mix together flour, cornmeal, paprika, garlic powder, salt and pepper.  Dredge each slice of tomato in beaten egg and then flour and cornmeal mixture.  I like a very light crust on my fried green tomatoes, but if you prefer a thicker crust, repeat this process.

In a large sauté pan or skillet, heat the canola oil.  Fry the tomatoes in batches of 5-6 tomatoes until deep, golden-brown on both sides.  This should take roughly 3-5 minutes per side.  Drain the cooked tomatoes on a few paper towels.  If you’re doing a large batch of these, you can keep them warm in a 200º oven.

Ricotta, Asiago and Goat Cheese Stuffed Tomatoes

While this recipe would make a great starter for a lengthier meal or dinner party, Zak and I ate them for dinner alongside a boiled artichoke with some butter.  I loved the creamy cheese set against the crispy panko and the slight acidity of the tomato paired with the rich cheese and smoky ham.  The fresh basil really set off the flavors.  Next time, I’ll add a few tablespoons of lemon juice and a few teaspoons of lemon zest to the cheese filling – I have a feeling it will really make this dish shine.  I’ll post a note when I try it out, which I’m sure will be soon enough.  It’s quickly approaching tomato season here in Ohio and it’s hard to use them up as fast as my wonderful parents can grow them.

Ricotta, Asiago and Goat Cheese Stuffed Tomatoes

Adapted from For the Love of Cooking.net

Serves 2

2 large tomatoes, cut in half with pulp and seeds removed

1/4 cup packed fresh basil leaves, minced

1 large clove garlic, minced

1 slice low sodium Boar’s Head ham, chopped (roughly 1/4 cup chopped)

1/2 cup ricotta cheese

1/4 cup asiago fresco, shredded

1/4 cup goat cheese

Kosher salt and freshly cracked black pepper, to taste

1/2 cup Japanese-style panko bread crumbs

Olive oil flavored cooking spray

Preheat oven to 400º.

Season cleaned tomato halves with salt and pepper to taste.  Combine all other ingredients, except panko bread crumbs, including more salt and pepper to taste, in a large mixing bowl.  Mix thoroughly with your hands or a spatula.  Fill each tomato shell with enough to be level.

Place panko in small bowl or on a plate.  Dip each tomato in the panko until cheese is almost totally covered.

Spray a glass casserole dish large enough to contain tomatoes with cooking spray.  Place tomatoes, preferably not touching one another, in the dish.  Spray panko-crusted tops with cooking spray.  Place in oven and bake 25-35 minutes until topping is light golden brown and cheese is hot and melted.  Let the tomatoes rest for 10-15 minutes before serving.