FRIED GREEN TOMATO CAPRESE SALAD SKEWERS

Bending the rules in the kitchen is fun. Who says you can’t add fried green tomatoes to the traditional “holy trio” of caprese (mozzarella, basil and ripe tomato)? And who says you can’t put it all on a stick? We say you CAN, and you should. Pow!

In this recipe, we’re excited to use organic cornmeal from Braggadocio Farms, which is perfect for dusting your green tomatoes with before pan-frying in your oil of choice.

INGREDIENTS
New South green tomatoes
New South cornmeal, seasoned as you like it
Your pan-frying oil of choice (we recommend coconut!)
Mozzarella balls
New South ripe tomatoes
Basil
Optional splashes of balsamic vinegar
Salt
Wooden or metal skewers

STEPS — PAN-FRIED GREEN TOMATOES
Slice your green tomatoes into rounds
Fill a plate with half an inch of cornmeal, plus a pinch of salt and pepper
Place your tomatoes one by one in the cornmeal mixture, flipping them to coat on both sides
Turn on your skillet to medium-high heat and add your cooking oil of choice
Place the tomatoes in the skillet
Cook until cornmeal coating is medium-brown on each side, then flip with a spatula (about 2-3 minutes each side)
Remove from heat, set to cool on paper towels, and sprinkle with salt

ASSEMBLE YOUR SKEWERS
Take a skewer in one hand and add your ingredients one by one with your other hand, repeating the same order, until the skewer is full: fried green tomato, mozzarella ball, basil, ripe tomato (sliced however you like).

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