Fried Green Tomato Stack

by Country Spoon

Still green on the vine and still so tempting… tomatoes are by far my favorite crop and they can be eaten even before they turn that juicy red color. When I was younger I worked at a farm market and one day I was given the job of picking the frying tomatoes – the green tomatoes that have turned a lighter very pale green around the girth,  just on the verge of ripening.  I came home the first day after picking, hands green and sticky with tomato film, went out to our family garden and picked some that matched the 100s I had picked that day. I started with a simple batter and fried them up for my parents… Every year my recipe changes slightly, but it always starts with a good crisp crust. 

Fried Green Tomato Stack:

1/4 c. panko – Japanese style breadcrumbs

1/4 c. Italian breadcrumbs

1/2 c. cornmeal

1/2 c. whole wheat flour

1 or 2 large green tomatoes – thinly sliced

3 eggs – beaten

1/4 c. good olive oil

1 T. butter

1/2 c. sour cream

1/8 t. cayenne pepper

5 or 6 cherry tomatoes – diced

Basil leaves

Thinly slice green tomatoes and season with salt and freshly cracked black pepper. Beat eggs in a shallow dish. Combine both breadcrumbs, cornmeal and flour in a separate shallow dish.  Meanwhile, heat olive oil and butter in a frying pan over medium heat.  Dip slices of the tomato first in the egg, then in the dry mixture and repeat once for a double batter. Add slices to the hot pan and fry for about 3 to 4 minutes per side until nice and golden and crisp. Remove from pan and let cool slightly. In a small bowl, combine sour cream, cayenne pepper and diced cherry tomatoes. Place one fried tomato slice on a plate, top with a dollop of the sour cream sauce, a fresh basil leaf and repeat 2 more times to create the stack. This makes a great lunch or even a salad course for dinner.