Best Fried Tomatillo Caprese Stacks Recipes

Fried Green Tomato Sliders with Goat Cheese Mayo and Tomatillo-Bacon Relish image

Provided by Bobby Flay

Time 1h20m

Yield 12 sliders

Number Of Ingredients 17

6 tomatillos, scrubbed and finely diced
1/4 cup finely diced red onion
Juice of 1 lime
2 tablespoons finely chopped fresh cilantro or parsley
2 tablespoons canola oil
4 strips bacon, cooked until crisp, finely diced
1/2 cup mayonnaise
1/4 cup soft goat cheese
Freshly ground black pepper
4 medium green tomatoes, sliced 1/2-inch thick
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
3 large eggs, whisked
2 cups yellow cornmeal
Few dashes hot sauce
Canola oil, for frying
12 soft mini buns, such as Martin's, split and lightly toasted

Steps:

For the relish: Combine the tomatillos, onions, lime juice, cilantro and oil in a bowl. Let sit at room temperature for 30 minutes. Stir in the bacon just before serving.
For the mayo: Whisk the mayonnaise and goat cheese together in a bowl until well combined. Season with pepper.
For the fried green tomatoes: Set a cooling rack over a baking sheet. Season the green tomatoes on both sides with salt and pepper. Put the flour, eggs and cornmeal in separate shallow dishes. Season all three with salt and pepper, and the eggs with the hot sauce.
Heat a few inches of oil in a cast-iron skillet over medium heat until beginning to shimmer (drop in a few grains of cornmeal -- they should sizzle) or a deep-frying thermometer registers 350 degrees F. Dredge the green tomatoes in the flour, tap off the excess, then dip in the egg wash. Let the excess drip off, then dredge in the cornmeal.
Fry the green tomatoes in batches until golden brown on both sides, 1 to 2 minutes per side. Drain on the prepared rack and season with a bit more salt.
Spread a teaspoon of goat cheese mayo on the top and bottom buns. Place a fried green tomato on the bottom buns, top with relish and serve.

Fried Green Tomato Caprese image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 10

Vegetable oil, for frying
1/2 cup all-purpose flour
2 teaspoons seasoning salt
3 large eggs
1 1/2 cups panko breadcrumbs
3 large green tomatoes, cut into 1/4-inch-thick slices
Flaky sea salt and freshly ground black pepper
12 ounces fresh mozzarella, thickly sliced
1/4 cup balsamic glaze
Large bunch fresh basil leaves

Steps:

Add an inch of vegetable oil to a skillet and heat to 350 degrees F.
Mix the flour and seasoning salt in a shallow dish. Add the eggs to a second shallow dish and beat together. Add the panko to a third shallow dish.
Dredge a few slices of the tomatoes in the seasoned flour, then dip them in the egg and lastly cover them in the panko breadcrumbs. Set aside on a plate and repeat with the remaining tomato slices.
Fry the tomatoes in batches until golden and crisp, about 2 minutes per batch. Drain on a paper towel-lined plate and sprinkle with flaky sea salt and pepper.
When you are ready to assemble the salad, arrange the fried tomatoes and mozzarella on a platter, alternating between the two. Drizzle over the balsamic glaze in a thin stream, then sprinkle over the basil leaves and serve immediately.

Fried Tomatillo Caprese Stacks image

Provided by Food.com

Categories Cheese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 cup stone-ground cornmeal
1 cup all-purpose flour
1 tablespoon garlic powder
1 pinch cayenne
1 1/2 cups buttermilk
kosher salt
fresh ground black pepper
4 large tomatillos, cut into 1/2 inch thick slices, ends removed
1/2 cup vegetable oil
1 tablespoon unsalted butter
8 ounces mozzarella cheese
1 cup basil leaves, washed and stems removed
1/4 cup balsamic glaze (you can use store bought)
5 cherry tomatoes

Steps:

Fried Tomatillos:.
In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together.
Pour the buttermilk into a separate bowl and season with salt and pepper.
Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
Place a large cast iron skillet over medium heat and coat with the oil.
When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.
Carefully remove the tomatoes and drain on paper towels.
Create the Salad Stacks:.
Cut mozzarella into slices (the same thickness as your tomatillos, about 1/2 an inch). Then, using a round biscuit cutter, trim the edges of the cheese to make perfect disks.
Slice your cherry tomatoes into quarters.
Start your salad stacks (you'll need 3 slices of fried tomatillos and 2 slices of cheese for each stack). Layer in the following order: tomatillos, mozzarella, basil, tomatillo, mozzarella, basil, tomatillo. Repeat until you've used all your tomatillos and cheese.
Top each stack with cherry tomatoes, basil and balsamic glaze. Serve while warm.