Fried Green Tomatoes with Quark and Tomato Vinaigrette

Fried Green Tomatoes with Quark and Tomato Vinaigrette

prep time

minutes
cook time

minute
servings
4

Ingredients















Cooking Instructions

1

Cut green tomatoes into 4 slices each, yielding 16 slices. Place in bowl with milk to cover. In wide shallow bowl, mix cornmeal with coriander, cumin, cayenne and 1 teaspoon salt. Set aside.


2

Heat oven to 250°F. Slice ripe tomatoes in half. Remove seeds. Place rack on baking sheet and place tomatoes on rack, cut side up. Roast for 4 hours, or until semi-dried. Remove from oven and using stove-top smoker, smoke the tomatoes following manufacturers’ instructions. Place tomatoes in blender and add vinegar. While blender is running, slowly add oil to emulsify, season with 1 teaspoon salt or to taste. Set aside.


3

Remove green tomato slices from milk and dredge in cornmeal mixture. Place on rack. Pour vegetable oil into large, heavy skillet to depth of 2 inches. Heat to 325°F. Fry tomatoes in batches, turning until both sides are golden brown. Make 4 stacks of 4 slices each by dividing and layering tomatoes, quark and basil leaves. Spoon red tomato vinaigrette over.


Ingredients















Cooking Instructions

1

Cut green tomatoes into 4 slices each, yielding 16 slices. Place in bowl with milk to cover. In wide shallow bowl, mix cornmeal with coriander, cumin, cayenne and 1 teaspoon salt. Set aside.


2

Heat oven to 250°F. Slice ripe tomatoes in half. Remove seeds. Place rack on baking sheet and place tomatoes on rack, cut side up. Roast for 4 hours, or until semi-dried. Remove from oven and using stove-top smoker, smoke the tomatoes following manufacturers’ instructions. Place tomatoes in blender and add vinegar. While blender is running, slowly add oil to emulsify, season with 1 teaspoon salt or to taste. Set aside.


3

Remove green tomato slices from milk and dredge in cornmeal mixture. Place on rack. Pour vegetable oil into large, heavy skillet to depth of 2 inches. Heat to 325°F. Fry tomatoes in batches, turning until both sides are golden brown. Make 4 stacks of 4 slices each by dividing and layering tomatoes, quark and basil leaves. Spoon red tomato vinaigrette over.


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Tagged in: Appetizer Hot Side Dish

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