Crispy fried green tomatoes with creamy goat cheese and tangy peach chutney. Sprinkled with nutty pecans for the ultimate appetizer. Layers of flavor and textures in every bite!
The Inspiration
I'm so excited to share this recipe with you! I tried fried green tomatoes for the first time on a trip to Charleston, South Carolina. We went to a restaurant called Poogan's Porch and had some of the best southern food!
This recipe is a recreation of their fried green tomato dish. They change up the cheese and toppings seasonally. Since it's summer I decided to pair this with a peach chutney, goat cheese, and pecans.
I promise you this combination is unreal!!
The crispiness of the fried green tomatoes pairs amazingly with the creamy goat cheese, and the peach chutney adds sweetness and acidity. Finished off with pecans for a sweet, nutty, and buttery flavor.
Ingredient Substitutions
- Corn meal and panko bread crumbs- the corn meal adds texture and flavor while the panko bread crumbs create a crispy crust. Regular bread crumbs can be substituted for panko.
- Oil- any oil for frying like vegetable, canola, or avocado.
- Goat cheese- I think goat cheese pairs really well with this dish. Feel free to use your favorite soft cheese like feta.
- Milk- or buttermilk.
- Peaches- use other fruits like apples, mangoes, cherries, or apricots.
- Seasonings- I used a combination of garlic powder, onion powder, paprika, cayenne, salt, and pepper. Cajun seasoning would be yummy too!
- Pecans- walnuts would work as well.
- Onions- I used yellow onions. Red, white, or sweet onion also work.
- Apple cider vinegar- substitute with rice wine or white wine vinegar.
Step by Step Instructions
- Slice the tomatoes into ½ inch slices and place them on a baking sheet lined with paper towels in a single layer. Sprinkle salt on top.
- In a saucepan on medium heat, sauté onions and oil for a few minutes until fragrant. Add remaining peach chutney ingredients and simmer on low heat for 5 minutes. For a smooth chutney, use an immersion blender to puree.
- Prepare three bowls: flour; egg and milk mixture; and bread crumb mixture.
- Blot the tomatoes with paper towels on bowl sides to absorb excess moisture. Coat the tomatoes in flour, then egg and milk mixture, and then bread crumbs. Press gently to adhere the coating and place on a wire rack.
- Heat half an inch of oil on medium high heat and fry for 4-5 minutes on each side. Drain on a cooling rack.
- Serve with peach chutney, goat cheese, and pecans.
Cooking Tips
- Salt the green tomatoes to season and draw out excess water.
- Fry at 350°F to ensure the tomatoes cook while creating a golden brown crispy crust. Test if the oil is ready by dusting some bread crumbs into the oil. If they bubble immediately, it's ready.
- Fry the green tomatoes in batches so the temperature of the oil doesn't drop too much.
- Drain on a wire rack for air circulation so the breading stays crispy.
FAQs
What are green tomatoes?
Green tomatoes are firm, unripe tomatoes that taste slightly tangy.
How to store leftover fried green tomatoes?
These are best eaten immediately but can be stored in the fridge for up 5 days. Reheat in the toaster oven or air fryer at 350°F for 5-8 minutes until heated through and crispy. Store the peach chutney, goat cheese, and pecans separately. Sprinkle on the toppings after reheating.
Other Appetizers You'll Love
Fried Green Tomatoes
Ingredients
- 2 green tomatoes
- ½ teaspoon kosher salt
- ¾ cup flour
- 1 egg
- ¼ cup whole milk or buttermilk
- ¾ cup corn meal
- ¾ cup panko bread crumbs
- ½ tsp each: garlic powder, onion powder, paprika, cayenne pepper, salt and black pepper
- oil for frying
- 2 oz goat cheese crumbled
- 2 tablespoon pecans chopped
Peach Chutney
- 1 teaspoon olive oil
- 1 tablespoon onion minced
- 1 yellow peach diced, skin removed
- 1 teaspoon brown sugar
- 1 tablespoon apple cider vinegar
- pinch each: all spice, cayenne pepper, salt and black pepper
Instructions
- Prep the tomatoes: Slice the tomatoes into ½ inch slices and place them on a baking sheet lined with paper towels. Sprinkle salt on top.
- Peach chutney: In a saucepan on medium heat, add oil and sauté onions for a few minutes until fragrant. Mix in remaining chutney ingredients and bring to a simmer. Cook on low heat for 5 minutes. Keep it chunky or puree with an immersion blender.
- Coat the tomatoes: Prep 3 bowls: flour; egg and milk mixture; corn meal, panko bread crumbs, and seasonings. Blot the tomatoes with paper towels to absorb excess moisture. Coat the tomatoes in flour, then egg and milk mixture, and then bread crumbs. Press gently to adhere the coating and place on a wire rack.
- Fry the tomatoes: Heat half an inch of oil on medium high heat (350°F) and fry for 4-5 minutes on each side until golden brown. Drain on a wire rack.
- Serve immediately: Top with peach chutney, goat cheese and pecans. Happy nomming!
Notes
- Salt the green tomatoes to season and draw out excess water.
- Fry the green tomatoes in batches so the temperature of the oil doesn't drop too much.
- Drain on a wire rack for air circulation so the breading stays crispy.
Leave a Reply