Fried Green Tomatoes With Cashew Relish

This has gotten rave reviews in Atlanta, Georgia, where it is served up at the Flying Biscuits Restaraunt. A Southern recipe kicked up a notch! Adapted from $40 a Day with Racheal Ray. The original recipe called for 1/2 tablespoon of cayenne pepper, but I'm a sensitive gal, so reduced it a bit. Use what you can handle. Lol!

• Ready In: 28 mins
• Yields: 4-8

Ingredients

• 6  cups  vegetable oil (canola is good)
• 4  green tomatoes, medium
• 3  cups all-purpose flour (1 1/2 cups of flour reserved for the cornmeal breading mix)
• 2 1⁄2 cups milk
• 2  large eggs
• 1⁄2 cup cornmeal
• 1  tablespoon salt
• 1  tablespoon  celery salt
• 1  teaspoon cayenne pepper
• 1  tablespoon ground black pepper
• 1  teaspoon onion powder
• 1⁄2 teaspoon paprika
• 4  ounces  goat cheese

• Cashew Relish

• 1⁄3 cup fresh cilantro
• 2  medium  red jalapeno chiles
• 1 1⁄2 cups cashews
• 3⁄4 cup honey
• 1⁄3 cup white vinegar

Directions

1. While preparing the dipping process for the tomatoes, heat the oil in large pot until the oil reaches 350 degrees F. You will need a slotted spoon to drop the tomatoes into the hot oil. Core and cut the ends off green tomatoes. Cut tomatoes 1/2" thick and set aside in medium bowl.
2. In small bowl, set aside 1 1/2 cups all-purpose flour. In medium bowl, mix milk and eggs to create an egg wash. In large bowl, combine remaining flour, cornmeal and salt. Add celery salt, cayenne, pepper, onion powder, and paprika. This is the cornmeal breading mixture for the tomatoes.
3. Line a sheet pan with paper towels to place the breaded tomatoes on after final dredging. Begin the dipping process by dredging the tomatoes in the all-purpose flour, then the egg wash, and finally through the cornmeal breading mixture. Repeat this process until all the tomatoes are breaded. Once the oil has reached 350* F., begin frying until golden brown. The tomatoes will float to the top when finished cooking. Drain on paper towels. Garnish with cashew relish and finish with a dollop of goat cheese.
4. Cashew Relish:
5. Clean and pick cilantro leaves off stems. Cut stems off jalapenos and roughly chop(leaving out seeds for a milder relish). Combine cashews, chopped jalapenos and cilantro in food processor and pulse until combined. Do not puree, it should be a coarse mix. Pour mixture into bowl, and add honey and vinegar and mix thoroughly. Enjoy!