Crispy fried green tomatoes with creamy goat cheese and tangy peach chutney, and sprinkled with nutty pecans for the ultimate appetizer. Layers of flavor and textures in every bite!
½tsp each:garlic powder, onion powder, paprika, cayenne pepper, salt and black pepper
oil for frying
2ozgoat cheesecrumbled
2tablespoonpecanschopped
Peach Chutney
1teaspoonolive oil
1tablespoononionminced
1yellow peachdiced, skin removed
1teaspoonbrown sugar
1tablespoonapple 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.