Fried Green Stack Recipe

Prep tomatoes

Slice the green tomatoes into 1/3-inch thick rounds. Pat slices dry with paper towels to remove moisture; this helps the coating stick and reduces splatter.

Set up dredging stations

In one shallow bowl combine the flour, cornmeal, 1/2 tsp kosher salt, and 1/4 tsp black pepper. In a second bowl whisk the egg, buttermilk, and optional hot sauce until smooth. In a third shallow bowl place the panko breadcrumbs.

Dredge slices

Working one at a time: coat a tomato slice in the flour-cornmeal mixture, shaking off excess; dip into the egg-buttermilk mixture, letting excess drip off; press into the panko to fully coat both sides. Place coated slices on a wire rack and repeat with remaining slices.

Heat oil and fry

Pour oil into a large skillet to a depth of about 1/4 inch and heat over medium-high until shimmering and a 1-inch cube of bread sizzles and browns in about 45–60 seconds (about 350°F / 175°C). Fry tomato slices in batches without crowding—2 to 3 minutes per side—until golden brown and crisp. Adjust heat to maintain even frying. Transfer finished slices to a rack set over a baking sheet lined with paper towels; season immediately with a light pinch of salt. Keep warm in a 200°F (95°C) oven if needed while frying remaining batches.

While tomatoes fry, make the herb goat cheese. In a medium bowl combine the goat cheese, chopped chives and parsley, lemon zest, lemon juice, olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Mix with a spatula or fork until smooth and spreadable. If the cheese is very stiff, let it sit at room temperature 10–15 minutes or gently loosen with a splash (1 tsp) of cream or milk. Taste and adjust seasoning.

Reduce balsamic

Pour the balsamic vinegar into a small saucepan and bring to a simmer over medium heat. Reduce to a gentle simmer and cook until reduced by about half and slightly syrupy, about 8–12 minutes. If using, stir in the brown sugar or honey in the last 1–2 minutes to help thicken. Remove from heat and let cool slightly—the reduction will thicken more as it cools.

Stack and plate

To build each stack, place one fried green tomato slice on a serving plate. Spread about 1 to 1 1/2 tablespoons of the herb goat cheese on the slice. Top with a second fried tomato, spread another 1 to 1 1/2 tablespoons goat cheese, and finish with a third tomato (use 3 slices per stack). Alternatively, make 2-slice stacks for a lighter portion. Drizzle the balsamic reduction artistically over the stacks (about 1 to 1 1/2 teaspoons per stack).

Garnish & finish

Top each stack with a small handful (about 1 tablespoon) of microgreens and a basil leaf. Finish with a light sprinkle of flaky sea salt and a few grinds of black pepper. Serve immediately while tomatoes are warm and crisp.