|2 servings||calories per servings 600||protein serving 12 g||carbs per serving 42 g||total fat per serving 46 g|
Fried green tomatoes is a Southern classic. It’s often enjoyed in the fall, when farmers and gardeners must pull their fading tomato plants with unripened fruit still on the vine. Our salad of roasted pepper and fresh herbs adds a fresh twist.
|Nutrition Facts||/ Per Serving|
|Total Fat||46 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||11 g|
|Monounsaturated Fat||26 g|
|Total Carbohydrates||42 g|
|Dietary Fiber||3 g|
Please read entire recipe before beginning.
Prepare your mise en place: Wash and dry tomatoes. Slice off the root and stem ends, then slice tomatoes into rounds about 1/3-inch thick. Quarter pepper lengthwise, and thinly slice crosswise into strips. Wash and dry arugula. Wash and pick parsley, cilantro and basil leaves; tear or chop large basil leaves into bite-size pieces.
Lay all tomato slices on a baking pan in a single layer and season with about 1 teaspoon (total) kosher salt.
Line up 3 medium, shallow bowls for dredging the tomatoes. Place flour in one bowl. Crack egg into the second bowl, and whisk until frothy. Whisk buttermilk into the egg. In the last bowl combine panko and PeachDish salt, and stir thoroughly to combine. Place a large sauté pan over medium-low heat on the back of the stovetop. Add cooking oil.
To bread tomatoes: Place 1 tomato slice in the bowl of flour; use a fork to turn slice to coat. Transfer slice to egg bowl, and turn to coat. Transfer slice to panko bowl, and turn to coat. Shake off any excess panko and place breaded tomato slice on a baking pan. Repeat process for remaining tomato slices.
When a piece of panko dropped into the sauté pan sizzles, use tongs to carefully place an edge of 1 tomato slice into the hot oil, then slide the tomato away from you and into the oil. Add additional slices until pan is full but not overcrowded. Cook slices 3-4 minutes, or until golden brown and crispy on bottom; carefully flip tomatoes and cook 2-3 minutes more, or until golden brown on second side. Transfer tomatoes to a paper-towel lined platter to drain. Repeat with remaining tomatoes until all slices are cooked.
In a medium bowl, combine roasted pepper, arugula, parsley, cilantro, basil, olive oil and vinegar. Toss to combine. Taste and adjust seasoning as desired.
Divide tomatoes between 2 plates. Top with salad; crumble chevre over all. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...