Fried Green Tomatoes (published in Chile Pepper Magazine)

Fried Green Tomatoes with Mozzarella and Balsamic Reduction

Zest Factor: Medium * Yield: 4 servings

 

There’s something pleasing about even the sound of fried green tomatoes, both rustic and homey all at once. This recipe won’t disappoint from the classic combination of mozzarella and tomato to the added heat and deliciously crunchy breading that can make even a Manhattan girl feel like a Southern Belle.

 

1 ½ cup flour

2 eggs

1 tablespoon water

1 ½ cup breadcrumbs

4 tablespoons pepper flakes

salt and freshly ground pepper

4 medium green tomatoes, sliced into ½ inch slices

canola oil, as needed

2 cups balsamic vinegar, reduced by half

1 tablespoon jolokia hot sauce

1 tablespoon sugar

8oz fresh mozzarella, sliced into ½ inch slices

fresh basil leaves for garnish

In three separate small bowls set up a breading station: in your first bowl add flour seasoned with salt and pepper. In your second bowl whip eggs with water, season with salt and pepper. In third bowl, combine breadcrumbs and pepper flakes and season with salt and pepper. Take tomato slices through breading: dredge in flour and pat off excess, transfer to egg wash and coat thoroughly and finally transfer to breadcrumb mixture, coating fully.

In a large sauté pan over high heat add canola oil to fill by ¼ inch. Once oil is fully heated (about 4 minutes) add breaded tomato slices. Fry till golden brown (about 1-2 minutes per side). Degrease on a paper towel lined plate.

In a medium sauce pan over high heat reduce balsamic vinegar by half. Add sugar and jolokia hot sauce to the balsamic reduction. Stir to combine.

Plate your fried green tomatoes and top with fresh mozzarella and a drizzle of hot balsamic reduction. Serve with basil leaves for garnish. Enjoy!

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One thought on “Fried Green Tomatoes (published in Chile Pepper Magazine)

  1. Pingback: Chicken Parmesan « Cooking with Aurora

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