Fried green tomatoes with tomato vinaigrette

1 Servings

Ingredients

Quantity Ingredient
½ cup Buttermilk
1 Egg
1 tablespoon Flour
Salt and pepper to taste
1 large Green tomato (about 1/2 to 3/4 pound), cut into 1/2-inch slices
Vegetable oil for frying
½ cup Cornmeal
1 large 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
½ cup Extra virgin olive oil
Salt and pepper to taste
Tabasco pepper sauce; to taste
4 ounces Ricotta salata; crumbled

Directions

FOR DRESSING

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 ¼-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.

Recipe by: Cooking Live Show #CL8976 Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman" <jfreeman@...> on Oct 14, 1997

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