Fried Green Tomatoes with Herbed Ricotta
It’s a shame not to make use of the bounty of green tomatoes left when cold weather comes in late September and October. When a hard frost is imminent, we harvest all the tomatoes including the green. The unripe fruit store for several weeks and can be added to soups, stews or used in the following recipe. The 3-step breading recipe is great for other vegetables like big zucchini slices and eggplant.
Organic Ricotta Cheese, 15 oz container
Fresh Herbs – Basil, Dill, Parsley, Cilantro or any combination, minced
2 Pastured Eggs
Shredded Cheese – your choice, we used Mozzarella
Place ricotta in medium bowl. Add minced fresh herbs – about 1 T total – and mix well. Add 1/2 tsp salt and taste for seasoning, adding more salt if necessary. We find the ricotta we purchase needs salt to bring out the flavor.
Slice the green tomatoes no more than 1/4″ thick. If you slice them too thick, the bread crumbs will burn before the tomato has cooked enough. If you find your slices are too thick, just finish the pre-fried slices in the oven until tomato is tender.
Set up your 3-step breading. You need 3 shallow but wide bowls or use pie or cake pans. Place about 1/3 cup flour in the first, 2 beaten eggs in the second and bread crumbs in the third. Flour and bread crumbs can be seasoned to your liking using salt, pepper, dried herbs.
Preheat your skillet. While preheating, prepare a few slices of tomato by first dipping a slice in flour (brush off excess), then egg, then bread crumbs covering both sides of the slices.
Add fat to the hot skillet and then add breaded tomato slices. Brown on both sides allowing tomato slices to cook through.
Add a good spoonful of herbed ricotta to each slice. Top with shredded cheese. Turn off heat, cover and allow cheese to melt.
Serve as an appetizer or serve on a bed of greens for a very delicious vegetarian dish.