Fried Green Tomatoes. Awesome movie. Delicious dish.
My favorite foods are those that balance opposing flavors and textures, and these fried green tomatoes are a beautiful combination. A cold, tart, juicy tomato is hidden in a hot, salty, crispy exterior - then topped with sweet balsamic and creamy goat cheese. A perfect appetizer for a modern southern dinner that will leave your guests impressed, nostalgic, and extremely satisfied.
Even though this is a fried dish, and quite the indulgent, I always strive to use healthier ingredients. Most recipes for this dish call for buttermilk, but I have chosen to use kefir: a cultured milk product that is super nutritious and often organic. I find that it has a similar "sour" quality that the buttermilk traditionally brings.
Just one of many updated southern dishes to come!
Fried Green Tomatoes
1/2 cup corn meal
1/4 cup whole wheat flour
1 tablespoon chili powder
2 teaspoons garlic powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup kefir
1 tablespoon apple cider vinegar
Tabasco to taste
3-5 green tomatoes, firm
Sea salt & freshly ground pepper
1/2 cup canola oil
Slice the tomatoes 1/4" inch thick. Season one side with salt & pepper. Let sit.
Heat the oil on medium/high in a large, deep, flat-bottom skillet. Oil is hot when a drop of water sizzles in the pan. Blot the tomatoes dry with a paper towel. Take one slice of tomato, dip it in the keffir mixture, making sure it is completely coated. Dredge in the cornmeal mixture, gently. Place in the skillet carefully. Repeat with the other slices, cooking only 4-5 at a time. Crowding the pan will lower the temp.
After 1-2 minutes, turn the tomatoes. They are ready when golden brown on each side. Transfer to plate topped with 3-4 paper towels.
Serve 2-3 per plate, topped with spring mix, crumbled goat cheese, and a simple balsamic vinaigrette.