Fried Green Tomatoes: Recipes

August 12, 2013 (CHICAGO)

In late summer, gardens are typically overrun with tomatoes. So they don't spoil, many people share the fruits with their neighbors. You'll also find an abundant amount of tomatoes at local farmers markets, in all types of varieties. A popular dish with southern roots is "fried green tomatoes." Michael Kornick, from the new County Barbecue cooks a tasty southern dish.

County Barbecue
1352 W. Taylor St.
County Barbecue

Fried Green Tomatoes, mint, whipped goats milk cheese Chef Michael Kornick, County Barbeque

Four servings

  • 3 M-Lge. green tomatoes (12 slices approx. ½" thick)
  • Salt and black pepper
  • Breading (3 step)
  • 1- 1 cup flour
  • 2- 2 eggs, ¼ cup milk, 1/8-1/16 tsp cayenne, ½ tsp salt, ¼ tsp black pepper
  • 3- 2.5 cups coarse yellow corn meal
  • 8 oz vegetable oil (for shallow frying)
  • 1 tsp salt, ½ tsp black pepper, 1/16 tsp cayenne mixed
  • 2/3 cups loosely packed mint leaves
  • 4 oz goat cheese, fresh log
  • 4 oz Greek yogurt

  • 1. Slice the tomatoes ½" thick pat dry
  • 2. Set up a breading station in 3 shallow pans, 1 with the flour, 2 with the eggs beaten w/the milk and spices, taste, it should be a touch spicy and salty. 3 with the corn meal
  • 3. Pat the tomatoes dry, season with salt and pepper, dredge in the flour, shake the excess off, and place in the egg wash, lift out with a fork and place in the corn meal, cover completely, lift out and place on a tray lined w/wax paper or a rack
  • 4. Mince ½ the mint
  • 5. Whisk the goat cheese and yogurt until smooth, add the minced mint, season w/salt and pepper
  • 6. In a heavy frying pan, big enough to hold ½ the tomatoes, heat the oil over medium heat until a sprinkle of flour sizzles
  • 7. Place the tomatoes in and cook for about 2-3 minutes on each side, until just lightly browned and tender. Remove to a paper towel to drain
  • 8. Serve w/a generous portion of the goat cheese and garnish with the mint leaves
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