If you have a bunch of these at the end of the summer…
Then turn them into this with this proven, basic recipe that I call a Winter Caprese Salad. It was one of the appetizers used at the President’s Address at the end of the summer in “New York Fried” (Chapter 56).
4 large green tomatoes
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup breadcrumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying
- Slice tomatoes 1/2 inch thick. Discard the ends
- Whisk eggs and milk together in a medium-sized bowl.
- Scoop flour onto a plate.
- Mix cornmeal, bread crumbs, and salt and pepper on another plate.
- Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
- In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain on paper towels
- Serve with Burrata or semi-soft mozzarella with whatever basil you salvaged before bringing the plant in from the cold. Intermix the tomatoes, cheese, and basil on a plate (as you might with a Caprese) and drizzle with Balsamic Glaze.