Baseball, Babies and a Bride
Posted August 10, 2010
Last week when I shared my recipe for Fried Green Tomatoes with Bacon Ranch Dip, I mentioned that I had recently acquired some precious green tomatoes. I say precious because although I have gotten some tomatoes from My Little Garden, they are not the right size for frying and I have had trouble finding green tomatoes in other places. So in order to take full advantage of the few that I did come across I decided to do something a little different with them. If you have been reading this blog for a awhile then it should come as no shock that it had something to do with mozzarella.
When I set out on this experiment, I had one failed attempt under my belt, but not with green tomatoes. I originally tried to make something like this before with red tomatoes but they just aren’t as firm so they got a little soggy. I knew the green tomatoes would be firm enough, it was just a matter of getting the right crust. I knew that I wanted a light crispy crust and while cornmeal is tradition, I decided that a mixture of light, crunchy panko and regular breadcrumbs would be the best bet for this recipe. The next decision I needed to make was how I was going to get the slices of mozzarella melted between the two crispy tomatoes. My solution was to fry the tomatoes until they were golden brown on each side then place a slice of fresh mozzarella on one tomato and top it with the other. I then continued to cook them just until the mozzarella melted. The tartness and crunch of the green tomatoes paired perfectly with the creamy saltiness of the mozzarella.
Serves 2-4
- 2 medium green tomatoes cut into 1/4 inch slices (you should have 8 tomato slices)
- fresh cracked pepper and kosher salt
- 1/2 cup all purpose flour
- 2 eggs
- 1/2 cup panko bread crumbs
- 1/2 cup plain bread crumbs
- 4 1/4 slices of mozzarella
- oil for frying
- Season both sides of the sliced tomatoes with salt and pepper .
- Place flour in one bowl. In another bowl beat eggs. In a third bowl combine panko and plain bread crumbs.
- Dip sliced tomatoes into flour, then the eggs, then dredge in the bread crumb mixture until coated. Shake off excess
- Pour enough oil in a frying pan to coat the bottom. Heat over medium heat. Sprinkle a couple of bread crumbs into the oil, if it sizzles it’s ready. Fry the tomatoes until light golden brown on each side. About 2 minutes per side.
- Place 1 slice of mozzarella on top of 4 of the tomatoes. Place remaining 4 tomatoes on top. Gently press down, cook about 2 more minutes per-side or until tomatoes are golden brown and mozzarella is melted.
- Serve hot.
As tomato season winds down, those of you without tomatoes growing in your back yard will likely find many green tomatoes at farmers markets. And if you do, snatch them up because this snack is too good to wait until next tomato season to try.
Enjoy!
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