Fried Green Tomatoes
2 green tomatoes
1 egg or 1 tsp flax meal
1/4 cup milk or nondairy milk
1/2 cup flour
1/2 cup plain bread crumbs
1/2 cup corn meal (yellow or white both work fine)
1 1/2 tsp Kosher salt
Pinch black pepper
Vegetable oil, for frying
Fresh basil, chopped, to top
3 oz goat cheese, crumbled, to top (optional)
Roasted Red Pepper Vinaigrette
7 oz roasted red peppers
1 1/2 Tbsp balsamic vinegar or red wine vinegar
2 cloves garlic, minced
2 1/2 Tbsp extra virgin olive oil
1 tsp honey or agave
1/2 tsp dried Italian herbs (such as basil, parsley, oregano, and thyme)
Salt and pepper, to taste
Slice the green tomatoes into 1/2″ rounds.
If using flax, mix 1 tsp flax with 1 tsp water and let sit for 3 minutes. Combine the eggs or flax mixture and milk in a shallow bowl. Combine the bread crumbs, corn meal, kosher salt, and black pepper in another shallow bowl. Pour the flour on a separate plate.
1 tomato slice at a time, dip the tomato in the flour to coat, then the egg, then the bread crumb mixture, making sure to coat the tomatoes well with the breading. Set the breaded tomatoes aside.
Add vegetable oil to a high-walled, heavy-bottomed skillet, to about 1/2″ high. Heat over medium-high heat.
As you wait for the oil to heat up, combine the Roasted Red Pepper Vinaigrette ingredients in a blender or food processor. Pulse until mostly smooth, with just a few small chunks of red pepper remaining.
When the oil is hot, add in 3-4 green tomato slices, depending on how large your pan is. Fry until golden brown on each side, flipping once. Remove the Fried Green Tomatoes from the oil using a slotted spoon or tongs and place on a paper towel lined plate to absorb excess oil.
Reduce heat to medium and fry the remaining slices, 3-4 at a time.
Once all of the tomatoes have been fried, top with crumbled goat cheese and fresh basil. Serve with the Roasted Red Pepper Vinaigrette.
Recipe and image adapted from: https://hostthetoast.com/fried-green-tomatoes-goat-cheese-roasted-red-pepper-vinaigrette/