Name: Bistro Two Eighteens Fried Green Tomatoes Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 medium firm green tomatoes; 3 tbs all-purpose flour; 1 cup cornmeal (fine or medium grind); 1 cup panko breadcrumbs (optional for extra crisp); 2 each large eggs; 1 cup buttermilk; 1 tsp kosher salt; 1 tsp black pepper; 0.5 tsp smoked paprika; 1 cup neutral oil for frying (vegetable, canola, or peanut); 2 cups fresh corn kernels (about 3–4 ears) or frozen thawed; 2 tbs unsalted butter; 0.5 cup heavy cream; 0.25 cup half-and-half or milk; 1 tsp all-purpose flour; 0.5 tsp granulated sugar (optional, to taste); 0.5 tsp kosher salt; 0.25 tsp black pepper; 4 slices thick-cut bacon; 12 each cherry tomatoes; 1 tsp olive oil; 0.25 tsp salt; 0.125 tsp black pepper; 2 cups baby arugula; 1 tsp sherry vinegar or lemon juice; 1 tbs extra-virgin olive oil; 2 tbsp fresh basil or microgreens (optional)

Method

Fried Green Tomatoes

1
Prepare tomatoes
Wash and dry the green tomatoes. Slice into 1/3- to 1/2-inch thick rounds. Pat slices dry with paper towels; moisture prevents a crisp crust.
2
Set up dredging station
Place the 3 tbs flour in a shallow bowl and season with 1/4 tsp kosher salt and 1/4 tsp black pepper. In a second bowl whisk together the eggs and buttermilk. In a third bowl combine the cornmeal, panko (if using), remaining 3/4 tsp kosher salt, 3/4 tsp black pepper, and smoked paprika.
3
Dredge tomatoes
Working one at a time, dredge each tomato slice first in the seasoned flour (shake off excess), then dip into the egg-buttermilk mixture, and finally press into the cornmeal mixture to coat both sides. Place on a wire rack and let rest 5 minutes to set the crust.
4
Fry
Heat a large skillet over medium-high and add oil. When oil reaches about 350°F (or a drop of batter sputters), add tomato slices in a single layer without crowding (work in batches). Fry 2–3 minutes per side until deep golden and crisp. Transfer to a paper towel–lined plate or rack and keep warm in a low oven (200°F / 95°C) while you finish other batches.

Creamed Corn

5
Cook corn
In a medium saucepan over medium heat, melt the butter. Add the corn kernels and sauté 3–4 minutes until they begin to soften and release liquid.
6
Make cream base
Sprinkle the teaspoon of flour over the corn and stir to coat for about 30 seconds. Add the heavy cream and half-and-half (or milk), bring to a gentle simmer, and cook 3–4 minutes until slightly thickened, stirring frequently. If mixture becomes too thick, add a splash of milk.
7
Season
Stir in the sugar (if using), 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm until plating.

Bacon & Cherry Tomatoes

8
Cook bacon
In a skillet over medium heat, cook the bacon until crisp, turning as needed, 6–10 minutes depending on thickness. Transfer to paper towels to drain, then chop or crumble into bite-size pieces. Reserve 1 tsp bacon fat in the pan; discard excess or save for another use.
9
Roast cherry tomatoes
Toss cherry tomatoes with 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp pepper. In the same skillet with reserved bacon fat (or a small pan), cook over medium-high heat, tossing occasionally, until skins blister and tomatoes soften, about 3–4 minutes. Remove from heat and set aside.

Salad & Assembly

10
Dress arugula
In a small bowl whisk together the sherry vinegar (or lemon juice), extra-virgin olive oil and a pinch of salt. Toss with the arugula and optional basil or microgreens.
11
Plate
Spoon a generous ladle (about 1/3 cup) of creamed corn onto each serving plate as a warm base. Arrange 3–4 fried green tomato slices on top of the corn. Scatter crumbled bacon and blistered cherry tomatoes over the tomatoes. Tuck a small handful (about 1/2 cup) of dressed arugula next to or atop the stack for peppery contrast. Garnish with an extra drizzle of olive oil or a grind of black pepper as desired.
12
Serve
Serve immediately so fried tomatoes stay crisp. Leftover creamed corn can be refrigerated for up to 3 days; reheat gently.

Fried Green Tomatoes Recipe

Ingredients