Fried Green Tomatoes with Arugula Pesto and Tomato Corn Relish

Recipes courtesy of the girl & the fig

May 23, 2018

Ingredients

FOR THE ARUGULA PESTO
  • 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
FOR THE TOMATO CORN RELISH
  • 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
FOR THE FRIED GREEN TOMATOES
  • 3 to 5 large green tomatoes
  • ½ cup buttermilk
  • ½ cup panko breadcrumbs
  • ¼ cup cornmeal
  • ¼ cup all-purpose flour
  • ¼ cup grated Vella Dry Jack cheese (Parmigiano-Reggiano may be substituted)
  • 1 teaspoon chipotle powder
  • 1½ teaspoons paprika
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon pepper, plus more to taste grapeseed or canola oil for frying

Preparation

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.

About this recipe

TO SERVE

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

Ingredients

FOR THE ARUGULA PESTO
  • 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
FOR THE TOMATO CORN RELISH
  • 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
FOR THE FRIED GREEN TOMATOES
  • 3 to 5 large green tomatoes
  • ½ cup buttermilk
  • ½ cup panko breadcrumbs
  • ¼ cup cornmeal
  • ¼ cup all-purpose flour
  • ¼ cup grated Vella Dry Jack cheese (Parmigiano-Reggiano may be substituted)
  • 1 teaspoon chipotle powder
  • 1½ teaspoons paprika
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon pepper, plus more to taste grapeseed or canola oil for frying
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