Fried Green Tomatoes With Tomato Vinaigrette


1/2 cup Buttermilk
1 Egg
1 tablespoon Flour
Salt and pepper to taste
1 lrg Green tomato (about 1/2 to 3/4 pound), cut into 1/2-inch slices
1/2 cup Cornmeal
1 lrg Ripe tomato, seeded and chopped
1 Garlic clove, minced
1 Shallot, minced
8 Freshly picked basil leaves, plus extra for garnish
3 tablespoons Balsamic vinegar
Salt and pepper to taste
4 ounces Ricotta salata, crumbled


In a shallow dish, whisk together buttermilk, egg, flour and salt and pepper to taste. Place tomato slices in mixture. Place cornmeal in a shallow dish and season with salt.
In a large heavy skillet heat 1/4-inch of vegetable oil. When hot but not smoking, dredge tomato slices in cornmeal and fry until golden brown and crisp. Be sure to not overcrowd the skillet. Transfer to a paper towel lined plate to drain.
To make vinaigrette, combine the tomato, garlic, shallot, basil leaves and vinegar in a blender. Blend until smooth and add oil in a stream with salt and pepper and Tabasco to taste.
To serve, place fried green tomatoes on a plate, drizzle with dressing and top with crumbled ricotta salata. Garnish with fresh basil sprigs.




1.0 servings


Thursday, December 3, 2009 - 4:11am



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