Kitchen Bites this week with Chef Bob Dillon features another fresh item that you may have to do a little searching for but the looking will pay off when you make these fried green tomatoes.  Here is the chef's recipe for this delicious treat, he also shares a recipe for a Caprice Salad.  Enjoy!

Fried green tomatoes: serves 4, pick 4 large green tomatoes and slice 1/2 inch thick and set aside. Take 3 medium mixing bowls. In the first crack 2 eggs and add 1c of buttermilk a pinch of sea salt and a pinch of cracked black pepper. In the second bowl add 2c of flour a pinch of sea salt a pinch of cracked black pepper and a pinch of cayenne pepper and mix. In the third bowl add Panko bread crumbs.

In a deep sauce pan add 3 inches of canola oil and heat to 350 degrees F using a candy thermometer or untill a pinch of bread crumbs bubbles and browns slowly. Now turn to medium high heat. To bread the green tomatoes first coat in the flour then the egg mixture then the bread crumbs. Add a few at a time into the hot oil, fry for 1 to 2 minutes each side pull out with a slotted spoon and drain on paper towels.

 

Dipping sauce: 3/4 c sour cream, 3/4 c mayo, 1 T cajun spice, 1T dijon mustard, 1T Tobasco sauce, pinch of sea salt, 2T fresh chopped parsley, 2T fresh chopped scallions and mix.

 

Fried green tomato Caprese salad:

Same method as above for the green tomatoes.

On a bed of greens layer the fried green tomatoes with slices of fresh mozzarella. Drizzle with Balsamic vinegar and extra virgin olive oil, a pinch of sea salt, and a pinch of cracked black pepper.