I have been waiting a full year to make and share this recipe.
Last summer James and I drove down to North Carolina to visit my cousin Ashley and her now-husband Evan. We had plans to jetski, picnic, and walk downtown, but our timing coincided with the only week of rain all year. Instead of sunshine, we found comfort in excellent Southern food.
If you know me, you know food was one of the highlights of the trip—well, second to seeing family. We went to a place called The Pit and indulged in cornbread, hush puppies, brisket, ribs, okra, collard greens, baked beans, mac and cheese, fried chicken, pulled pork, and local beer. Everything was great, but the standout was an order of Fried Green Tomatoes with Goat Cheese and Roasted Red Pepper Vinaigrette. We couldn’t stop talking about them.
Yes, there were only four of us. Yes, we ate every bite. No shame.
The fried green tomatoes were perfectly crisp and stayed firm instead of turning mushy. Crumbled goat cheese added bright, creamy tang that balanced the crunchy coating, and the roasted red pepper vinaigrette provided a sweet-and-acidic lift. A sprinkle of fresh basil gave the dish an Italian touch, turning it into a delightful Southern–Italian hybrid.
Don’t they look a bit like a Caprese in the first photo?
Ever since that meal, I eagerly waited for green tomatoes to return to season so I could recreate the recipe at home. When I finally saw them at the grocery store, I rushed to make these. I photographed them the next day and put this post together within a few days—this recipe couldn’t wait.
Usually I allow at least a week between cooking and posting so I can prepare photos and format the post, but these fried green tomatoes demanded to be shared immediately.
Make them while green tomatoes are in season and you’ll understand why we’ve been craving these for months.
Fried Green Tomatoes with Goat Cheese and Roasted Red Pepper Vinaigrette
5 Stars
5 from 1 review
- Author: Morgan
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
For the Green Tomatoes:
- 4 green tomatoes
- 2 eggs
- ½ cup milk
- 1 cup all-purpose flour
- ¾ cup plain bread crumbs
- ¾ cup corn meal (yellow or white)
- 2½ teaspoons kosher salt
- ¼ teaspoon black pepper
- Vegetable oil, for frying
- Fresh basil, chopped, to top
- 6 oz goat cheese, crumbled, to top
For the Roasted Red Pepper Vinaigrette
- 7 oz roasted red peppers
- 1½ tablespoons balsamic vinegar (or red wine vinegar)
- 2 cloves garlic, minced
- 2½ tablespoons extra virgin olive oil
- 1 teaspoon honey
- ½ teaspoon dried Italian herbs (basil, parsley, oregano, thyme)
- Salt and pepper, to taste
Instructions
- Slice the green tomatoes into ½” rounds, discarding the tops and bottoms.
- In a shallow bowl, whisk together the eggs and milk. In another shallow bowl, combine the bread crumbs, corn meal, kosher salt, and black pepper. Pour the flour onto a plate.
- Coat each tomato slice in flour, then dip in the egg mixture, and press into the bread crumb mixture until well coated. Set aside.
- Pour vegetable oil into a heavy-bottomed skillet to about ½” depth and heat over medium-high.
- While the oil heats, combine the roasted red pepper, balsamic vinegar, garlic, olive oil, honey, and Italian herbs in a blender or food processor. Pulse until mostly smooth with a few small pepper pieces remaining.
- When the oil is hot (it should bubble around a wooden spoon handle), fry 3–4 tomato slices at a time until golden brown on each side, flipping once. Remove with a slotted spoon or tongs and drain on paper towels.
- Reduce heat to medium and continue frying the remaining slices in batches.
- Once all slices are fried, top with crumbled goat cheese and chopped basil. Serve each portion with the roasted red pepper vinaigrette.
- Prep Time: 15 mins
- Cook Time: 15 mins
