A gentleman at the community garden shared some green tomatoes from his vines with me over the weekend. Finally, fried green tomatoes were on the menu. I had found a sumptuous looking recipe for them on the JustLuxe website that combined green tomatoes with goat cheese and red peppers. The pictures just made me drool and I had been tempted since I saw the recipe. With the contribution of the green tomatoes, I knew I was going to get to make my own Fried Green Tomatoes with Goat Cheese and Red Pepper Coulis (sauce).
After reviewing the recipe, I noticed immediate changes I would make. The first being to size it down! I had no wish to experiment with a new recipe and use up a pound of goat cheese, in case we didn’t like it; although that did not turn out to be a problem at all. The goat cheese and green tomatoes were wonderfully zingy and slightly sour together. Paired with the sweetness of the Roasted Red Pepper Coulis I made, the flavors just perfectly balanced on the tongue. Sweet, sour, and slightly spicy flavors all together in one bite.
I made a few changes to the original recipe (the link for the original is included above on the JustLuxe mention) which I included with my recipe here. The biggest trick to this dish is keeping the oil hot enough to prevent oil logged breadcrumb coating. Don’t over crowd the pan while cooking the tomatoes and keep the oil at 375° and you should have no problems. I also made the sauce first then focused on the fried green tomatoes. The whole recipe was easy to make and looked so elegant finished.
I made a few changes to the original recipe (the link for the original is included above on the JustLuxe mention) so I’ve included the recipe with my changes incorporated. The biggest trick to this dish is keeping the oil hot enough that you don’t create oil logged breadcrumbs. Don’t over crowd the pan while cooking the tomatoes and keep the oil at 375° and you should have no problems. I also made the sauce first then focused on the fried green tomatoes. The whole recipe was easy to make and looked so elegant finished.
Fried Green Tomatoes
5 medium size green tomatoes, sliced into 1/4″ slices
3 oz. goat cheese
1/2 cup of flour for dusting
3 eggs, whisked
1 1/2 cups of Panko breadcrumbs
Sea salt and fresh ground pepper
Canola oil for frying
Heat oil in deep fryer. Place about one tablespoon of goat cheese on the tomato slices. (I used my fingers to flatten the cheese down on the tomato slices so they would fry up evenly). Sprinkle with sea salt and pepper to taste. Dust each slice with flour, then dip into egg and finally into the Panko crumbs to coat. Fry slices in oil at 375° until golden brown. Lay finished slices on paper towels and repeat frying until done.
Roasted Red Pepper Coulis
2 Roasted Red Peppers
1 tsp. olive oil
1 large shallot, minced
3 garlic cloves, minced
3/4 diced canned tomatoes with juice
12 large fresh basil leaves, chopped
2 tsp. sugar
Sea salt and pepper to taste
Sweat onions and garlic in a saucepan, over medium heat, for about two minutes before adding roasted red peppers, then cook until onions are translucent and soft. Add the sugar and tomatoes and simmer for about 10 minutes. Toss in chopped basil and cook for about two more minutes. Season to taste with salt and pepper before pouring into a food processor and processing until smooth. Check seasoning one more time and serve with the fried green tomatoes. This sauce is also tasty for dipping with crusty bread.
Makes 8 servings.