Fried Tomatillo Caprese Stacks Recipes

FRIED GREEN TOMATILLOS

Steps:

• Place egg whites in a shallow bowl. In a separate shallow bowl, mix together cornmeal, herbs, salt and pepper.
• Heat oil in a skillet over medium heat. Dip tomatillo slices in egg whites, then dredge in cornmeal mixture turning to coat both sides.
• Fry tomatillo slices 2 to 3 minutes per side, or until golden brown. Be careful not to over cook; tomatillos should be tender, but not totally softened. Serve immediately.

FRIED TOMATILLO CAPRESE STACKS

Steps:

• Fried Tomatillos:.
• In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together.
• Pour the buttermilk into a separate bowl and season with salt and pepper.
• Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
• Place a large cast iron skillet over medium heat and coat with the oil.
• When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.
• Carefully remove the tomatoes and drain on paper towels.
• Create the Salad Stacks:.
• Cut mozzarella into slices (the same thickness as your tomatillos, about 1/2 an inch). Then, using a round biscuit cutter, trim the edges of the cheese to make perfect disks.
• Slice your cherry tomatoes into quarters.
• Start your salad stacks (you'll need 3 slices of fried tomatillos and 2 slices of cheese for each stack). Layer in the following order: tomatillos, mozzarella, basil, tomatillo, mozzarella, basil, tomatillo. Repeat until you've used all your tomatillos and cheese.
• Top each stack with cherry tomatoes, basil and balsamic glaze. Serve while warm.

FRIED GREEN TOMATO CAPRESE

Steps:

• Add an inch of vegetable oil to a skillet and heat to 350 degrees F.
• Mix the flour and seasoning salt in a shallow dish. Add the eggs to a second shallow dish and beat together. Add the panko to a third shallow dish.
• Dredge a few slices of the tomatoes in the seasoned flour, then dip them in the egg and lastly cover them in the panko breadcrumbs. Set aside on a plate and repeat with the remaining tomato slices.
• Fry the tomatoes in batches until golden and crisp, about 2 minutes per batch. Drain on a paper towel-lined plate and sprinkle with flaky sea salt and pepper.
• When you are ready to assemble the salad, arrange the fried tomatoes and mozzarella on a platter, alternating between the two. Drizzle over the balsamic glaze in a thin stream, then sprinkle over the basil leaves and serve immediately.