Meals From The Garden: Fried Green Tomatoes with Whipped Goat Cheese Basil Spread

Did you catch that huge pile of tomatoes we harvested from our garden? We had oodles of green tomatoes and so I figured it was high time I learned to make fried green tomatoes. Turns out its a great way to use all those tomatoes

Full disclosure: I've never seen the movie of the same name. And yes, I know I should probably remedy this. 

I tried a couple of varieties of breading the tomatoes, including a battered version, but this three step dipping methoed seemd to result in the crispiest outsides and softest insides.

Fried Green Tomatoes


12 small to medium tomatoes, sliced (we used early girls and beefsteak)
1 1/2 cups gluten free flour mix
2 large eggs
1 cup goat milk
2 cups corn flour
1/2 cup cornmeal
1 tsp parsley
1 tsp paprika
1 tsp salt
about 1 cup of olive oil



First, set up your breading station near where you'll be frying your tomato.

Add the flour mix to a small bowl. (I used a cereal bowl.)

In another small bowl, combine the eggs and goat milk and whisk.

In a medium bowl, combine the corn flour, cornmeal, parsley, paprika, and salt. Whisk to combine.

Bring about 1/4 cup of olive oil to heat in a large non-stick pan.

Dip a tomato slice in the flour mixture, making sure it's got a light coating on it.

Next quickly dip it into the liquid mixture.

Then, dip the tomatoe into the corn mixture, making sure it's completly covered.

Carefully place the tomato in the oil and fry until the side begin to firm, about 2 minutes.

Flip and fry on the second side until the edges begin to get lightly browned, another 2 minutes.

Remove the tomato from the oil and place on a paper towl lined plate.

Repeat the dipping and frying steps with the rest of your tomatos.


Whipped Goat Cheese Basil Spread


1 cup goat cheese (chevre)
3 tbsp olive oil
1/2 cup chopped Thai Basil



In a medium bowl combine all the ingredients and use a hand mixer to whip together until well combined.


Makes enough for about 6 large servings.