I have a confession to make: I didn’t love fried green tomatoes as a kid. In fact, I didn’t love them at all until I was quite grown and had them in a gourmet establishment. I don’t remember being exposed to them a lot while growing up, but I do remember not liking them when I was exposed.

 

So what happened? Maturity? Skilled preparation? Probably yes and yes. But the reasons don’t matter. All that matters is that I’m in love with fried green tomatoes and I don’t care who knows!

 

Here’s what you’ll need for my version…

 

 

Green Tomatoes (Firm!), Burrata Cheese (or Buffalo Mozzarella Cheese), Balsamic Vinegar, Fresh Basil, A.P. Flour, Cornmeal, Salt, Pepper, Sugar, Olive Oil and Butter. Not shown: Salt, Pepper and Sugar. (Cayenne and Smoked Paprika aren’t shown either, but add a swank touch.)

 

 

Now, I’m not gonna lie, y’all. I kludged together photos from multiple cooking sessions. The photo immediately above shows full-sized green tomatoes and that is what you want! Don’t try to make the dish with little green tomatoes (as shown in the main ingredients photo). It will drive you crazy! Go full-sized. Trust me.

 

 

If using Burrata, drain carefully, making sure to keep the inner cream from oozing out, as it’s the good stuff. Set aside. When the time comes to assemble your stacks, use a knife and a spoon to incorporate the Burrata. If using buffalo mozzarella, place in a colander to drain for about 10 to 15 minutes…

 

 

…and then slice. Allow to keep draining (only if using buffalo mozzarella).

 

 

 

Place balsamic vinegar in a small sauce pan and bring to a boil. Turn the heat down to a simmer and reduce the vinegar to thickened syrup. Once reduced, remove from heat. Keep an eye on it! Once it starts thickening, it goes pretty fast.

 

 

While the balsamic is reducing, cut the green tomatoes into fairly thick slices, about  1/3 to 1/2  inch. Set aside. On this point, please, please, please use green tomatoes. I have learned this through trial and culinary tribulation, y’all. If those to-mates are already turning, just let them be. You want green and firm for this recipe.

 

 

In a shallow pan or plate, combine the corn meal, flour, sugar, salt, pepper, cayenne and smoked paprika.

 

Spread wax paper on a baking sheet large enough to hold all the tomato slices.

 

 

Dredge each tomato slice in the corn meal mixture, being sure to really coat well.

 

 

Place each slice on the wax paper.

 

 

When all the tomato slices are coated, place the olive oil and butter in a large, heavy-bottomed skillet over medium-high heat.

 

Place as many prepared slices as will fit in the skillet. Don’t crowd them, as tomatoes – like people – enjoy a little elbow room.

 

Cook until lightly to medium-ly browned, and then gently turn to the other side. (Medium-ly should be a word, y’all.)

 

While the tomato slices are frying, chop some basil for sprinkling over your finished product.

 

Once the tomatoes are cooked on both sides, carefully remove to a plate. You may choose a paper-towel-lined plate, if you wish. I don’t do it this way, because the corn meal tends to stick to the paper. And y’all, I want every little bit of that fried corn meal.

 

This would be a good time for me to apologize for not having a single photo of the frying process (or the basil-chopping). I don’t know what happened. Through multiple cooking sessions, I failed to pick up the camera a single time while frying. Maybe I was engrossed in the skillet. I just don’t know. At any rate, I’m sorry. Please forgive me. I endeavor to learn from my mistakes.

 

Prepare each stack. Place a slice of cheese – along with some of the inner Burrata cream – on one fried tomato slice, then top the cheese with another fried tomato slice. Repeat until all tomatoes are stacked. (Your “stacks” may be as many as 3 or 4 tomatoes high – it’s up to you.)

 

 

Drizzle the balsamic reduction over all the tomato stacks then sprinkle with the chopped, fresh basil. Have some ripe cherry tomatoes on hand? Slice them and toss a few on your plate. You know – for color. And if you’re feeling particularly decadent, you can serve this with some crisped pork belly – as I did – for a swanky dinner! Mister deemed this meal “restaurant-quality.” That’s his highest praise, y’all.

 

This is one of those dishes that, once eaten, explains all the fried green tomato hoopla. And while I’m sorry it took me so many years to finally appreciate this heavenly dish, I’m at least glad I made it to the Promised Land. Fried Green Tomato Stacks – hallelujah!

 

Let me reiterate: choose firm tomatoes for this dish. The tomatoes will soften during cooking and can become a big old mess. Firm, I tell you! Firm!

 

I’ve tried this with Burrata and I’ve tried it with Buffalo Mozzarella. Mozzarella is good. But my favorite remains Burrata. It’s so deliciously creamy!  But I’ll take what I can get, and Buffalo Mozzarella will do when Burrata is nowhere to be found.

 

Here’s the printable…

Fried Green Tomato Stacks
Recipe Type: Side or Main – Your Call
Cuisine: Southern!
Author: Mikki Brisk
Prep time:
Cook time:
Total time:
Serves: 2 – 4
This is one of those dishes that, once eaten, explains all the fried green tomato hoopla. And while I’m sorry it took me so many years to finally appreciate this heavenly dish, I’m at least glad I made it to the Promised Land. Fried Green Tomato Stacks – hallelujah!
Ingredients
  • 3 – 4 Firm Medium Green Tomatoes (Firm! Firm! Firm!)
  • 1 Burrata Cheese Ball (or 1 Buffalo Mozzarella Cheese Ball)
  • 1 c. Balsamic Vinegar
  • 1 small bunch Fresh Basil
  • 1/2 c. All-Purpose Flour
  • 1/2 c. Cornmeal
  • 1/2 t. Salt
  • 1/2 t. Pepper
  • 1 t. Sugar
  • 1/4 t. Cayenne Pepper
  • 1/4 t. Smoked Paprika
  • 1/4 c. Olive Oil
  • 1/4 c. (4 T.) Unsalted Butter
Instructions
  1. If using Burrata, drain carefully, making sure to keep the inner cream from oozing out, as it’s the good stuff. Set aside. When the time comes to assemble your stacks, use a knife and a spoon to incorporate the Burrata. (If using buffalo mozzarella, place in a colander to drain for about 10 to 15 minutes. Cut into 1/4-inch thick slices and allow to keep draining.)
  2. Place balsamic vinegar in a small sauce pan and bring to a boil. Turn the heat down to a simmer and reduce the vinegar to thickened syrup. Once reduced, remove from heat. Keep an eye on it! Once it starts thickening, it goes pretty fast.
  3. While the balsamic is reducing, cut the green tomatoes into fairly thick slices, about 1/3 to 1/2 inch. Set aside. On this point, please, please, please use green tomatoes. I have learned this through trial and culinary tribulation, y’all. If those to-mates are already turning, just let them be. You want green and firm for this recipe.
  4. In a shallow pan or plate, combine the corn meal, flour, sugar, salt, pepper, cayenne and smoked paprika.
  5. Spread wax paper on a baking sheet large enough to hold all the tomato slices.
  6. Dredge each tomato slice in the corn meal mixture, being sure to really coat well. Place each slice on the wax paper.
  7. When all the tomato slices are coated, place the olive oil and butter in a large, heavy-bottomed skillet over medium-high heat.
  8. Place as many prepared slices as will fit in the skillet. Don’t crowd them, as tomatoes – like people – enjoy a little elbow room.
  9. Cook until lightly to medium-ly browned, and then gently turn to the other side. (Medium-ly should be a word, y’all.)
  10. While the tomato slices are frying, chop some basil for sprinkling over your finished product.
  11. Once the tomatoes are cooked on both sides, carefully remove to a plate. You may choose a paper-towel-lined plate, if you wish. I don’t do it this way, because the corn meal tends to stick to the paper. And y’all, I want every little bit of that fried corn meal.
  12. Prepare each stack. Place a slice of cheese – along with some of the inner Burrata cream – on one fried tomato slice, then top the cheese with another fried tomato slice. Repeat until all tomatoes are stacked. (Your “stacks” may be as many as 3 or 4 tomatoes high – it’s up to you.)
  13. Drizzle the balsamic reduction over all the tomato stacks then sprinkle with the chopped, fresh basil. Have some ripe cherry tomatoes on hand? Slice them and toss a few on your plate. You know – for color.
  14. Serve!

 

 

 

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