Fried Tomatillo Caprese Stacks
When you're stuck between friend green tomatoes, Caprese salad and tomatillo salsa you need to drop everything and make these stacked salads — they'll satisfy every craving.
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INGREDIENTS
NutritionFried Tomatillos
- 1cup stone-ground cornmeal
- 1
- 1tablespoon garlic powder
- 1pinch cayenne
- 1 1⁄2cups buttermilk
- 4large tomatillos, cut into 1/2 inch thick slices, ends removed
- 1⁄2cup vegetable oil
- 1tablespoon unsalted butter
Salad Fixings
- 8ounces mozzarella cheese
- 1
- 1⁄4cup balsamic glaze (you can use store bought)
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DIRECTIONS
- 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.
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