Fried Green Tomatoes with Arugula Pesto and Tomato Corn Relish

May 23, 2018

Recipes courtesy of the girl & the fig

Ingredients

1 tablespoon pine nuts

1 tablespoon walnuts

¼ teaspoon minced garlic

½ cup extra-virgin olive oil

½ cup arugula, packed

1 teaspoon lemon juice

¼ cup grated Vella Dry Jack cheese

Salt and pepper, to taste

1 pint cherry tomatoes, cut in half

1 cup corn kernels

1 tablespoon balsamic vinegar

1 garlic clove, minced

2 tablespoons chopped chives

1 teaspoon salt

½ teaspoon pepper

1 tablespoon olive oil

3 to 5 large green tomatoes

½ cup buttermilk

½ cup panko breadcrumbs

¼ cup cornmeal

¼ cup all-purpose flour

Preparation

TO SERVE

Place 3 fried tomato slices on each plate and garnish with arugula pesto and tomato corn relish.

FOR THE ARUGULA PESTO

Place the pine nuts and walnuts into a food processor and grind into a fine dust. Add the garlic, olive oil, arugula and lemon juice and purée until all ingredients are incorporated. Place in a bowl and add the cheese. Taste and add salt and pepper, as needed. Set aside until ready to serve.

FOR THE TOMATO CORN RELISH

Mix all ingredients together in a large bowl. Set aside until ready to serve.

FOR THE FRIED GREEN TOMATOES

Slice off the top and bottom of each tomato, then slice into ½-inch slices. Place the buttermilk in a shallow bowl. In another bowl, combine the panko, cornmeal, flour, cheese, chipotle powder, paprika, 1 teaspoon salt and 1 teaspoon pepper.

In a heavy-bottom skillet, pour in oil to a depth of 1” and heat the oil to 350°F.

Dip each slice of tomato in the buttermilk, allowing the excess to drip off, then dredge in the panko/cornmeal/flour mixture.

Place the tomato slices in the oil and cook for 1 minute on each side. Remove and season lightly with salt and pepper. Continue until all tomato slices have been fried.