The Aussie Gourmet: Fried Green Tomatoes

In The K tchen Fried Green Tomatoes with Herbed Goat Cheese

by Naomi Nachman

People always ask me what my favorite food is. The answer, invariably, is always tomatoes. Ever since I was a young girl, I have always loved tomatoes. (There are over 100 varieties of tomatoes and I love them all!) To me, there is no better snack than a perfect bowl of cherry tomatoes that have a slightly tart taste with a hint of sweetness. I love to make all kinds of dishes that are tomato-based, such as pasta sauces, salads and soups. When I moved to America 30 years ago, I heard that people in this country batter and fry tomatoes. This made my day! I love to fry and I love tomatoes – this was a perfect marriage of two of my favorite culinary experiences. The dishes below feature this perfect marriage. This recipe is also perfect for Shavuot.

Ingredients

◦ ½ cup all-purpose flour ◦ 2 eggs, beaten ◦ 1 log goat cheese, softened ◦ 1 cup panko bread crumbs ◦ ¼ cup parmesan cheese ◦ 4-6 green tomatoes, sliced ½-inch thick ◦ ½ cup canola oil Preparation 1. Place the flour, eggs, and panko breadcrumbs, mixed with parmesan, in 3 separate shallow bowls. 2. Pat each slice of the tomato dry to remove any moisture. 3. Spread a ½ tablespoon of goat cheese over one slice of tomato. 4. dip the tomato/goat cheese slice, first in the flour, then in the eggs (letting any excess drip off), then the panko-cheese mixture, pressing gently to help it adhere. 5. Set aside each crumbed tomato slice on a tray lined with parchment paper and continue to batter up the rest of the tomatoes. 6. heat the oil in a large skillet over medium-high heat. Working in batches, cook the tomatoes until golden, 1 to 2 minutes per side. transfer to a paper towel–lined plate. 7. Serve immediately.