Fried Tomatillo Caprese Stacks

READY IN: 35mins




  • Fried Tomatillos:
  • In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together.
  • Pour the buttermilk into a separate bowl and season with salt and pepper.
  • Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
  • Place a large cast iron skillet over medium heat and coat with the oil.
  • When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.
  • Carefully remove the tomatoes and drain on paper towels.
  • Create the Salad Stacks:
  • Cut mozzarella into slices (the same thickness as your tomatillos, about 1/2 an inch). Then, using a round biscuit cutter, trim the edges of the cheese to make perfect disks.
  • Slice your cherry tomatoes into quarters.
  • Start your salad stacks (you'll need 3 slices of fried tomatillos and 2 slices of cheese for each stack). Layer in the following order: tomatillos, mozzarella, basil, tomatillo, mozzarella, basil, tomatillo. Repeat until you've used all your tomatillos and cheese.
  • Top each stack with cherry tomatoes, basil and balsamic glaze. Serve while warm.