Baked in a crispy cornbread coating, Un-fried Green Tomatoes – with crab, bleu cheese, and a balsamic reduction – is a delicious, clean-eating take on a down-home tradition.
Until about a year ago, the only fried green tomatoes I was familiar with were the ones from Fanny Flagg’s Whistle Stop. But then late last summer, Mr. B and I went over to his Mama’s for dinner and she served up a plate of the little green, batter dipped dollar-sized wonders as part of a big family feast. And I loved them! They were delicious in a way I never expected, and I was immediately hooked. Since then, I’ve just been waiting for tomato season to roll around again so I could give them a try. Then earlier this summer Mr. B and I stopped in at the Montana Rib & Chop House in Billings, Montana (home of the most ginormous baked potatoes I have ever seen!) and opened the menu to this:
There it was, right between the Calamari and the Chicken Fingers.
Right between the Calamari and the Chicken Fingers – Fried Green Tomatoes… with blue cheese, crab and a balsamic reduction. Whaaa??!! That sounds amazing!! We ordered it immediately and enjoyed it down to the last sticky-sweet drop of balsamic. Between bites, Mr. B and I agreed that, “Oh yes! We are making these! We are sooo making these!“
I know, I know – somewhere in the south, someone just died a little inside. (“Really? Blue cheese? Balsamic what? Crab? Granny would roll over in her grave.”) But I kid you not, the flavor combination was de-fricking-finger-licking-licious!
So here’s my version: not his Mama’s, to be sure, which will always be the one he thinks of when he hears the phrase ‘fried green’ anything. But not completely Montana’s either, as I have taken a somewhat liberal approach to both the general prep and the “frying” process and lightened up the blue cheese sauce a little. So something a little cleaner, perhaps, and a tad healthier. And still amazingly delicious.
Fried Green Tomatoes
Print Recipe Pin RecipeIngredients
Fried Green Tomatoes
- 4 large firm green tomatoes
- 1 1/2 cups flour
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Old Bay seasoning
- 1 cup plain yogurt
- 1 egg
- 1 cup cornbread crumbs or 1/2 cup cornmeal and 1/2 cup bread crumbs
- Cooking Spray
Blue Cheese Sauce
- 2 oz blue cheese crumbled
- 1/2 cup low fat plain yogurt
- 1 Tablespoon lemon juice
- Water
Balsamic Reduction
- 1 cup of balsamic vinegar
- 1 Tablespoon honey
Garnish:
- About 1/8 lb crab meat completely optional
- 1 teaspoon chopped fresh basil
- 2 teaspoons crumbled blue cheese
Instructions
Fried Green Tomatoes
- Slice tomatoes 1/4 inch thick. In a flat-bottomed bowl, mix flour, salt, and Old Bay. In a second bowl, mix egg and yogurt. Place cornbread crumbs (or cornmeal and breadcrumbs) in a third bowl.
- Coat tomatoes with the flour mixture, then the yogurt mixture, then the bread crumbs.
- Place coated tomatoes on parchment covered cookie sheet and spray with cooking spray on both sides.
- Bake in a 400 degree oven for about 6 minutes on one side then flip them over and bake for another 5 to 6 minutes.
Blue Cheese Sauce
- Put blue cheese, yogurt, lemon juice and one tablespoon of water in blender cup and blend until smooth. (It's OK to add a little more water if you need to.) This can be made a day or so ahead of time.
Balsamic Reduction
- In a small saucepan, bring balsamic vinegar and sugar to a boil. Reduce heat to low, and reduce vinegar slowly until it resembles a thick syrup. This will take about 20 minutes. Remove from heat. This can be made ahead of time.
To serve: Drizzle plate with balsamic reduction. Fan Fried Tomato slices over balsamic. Drizzle Blue Cheese Sauce over top. Garnish with crab meat (if desired) a little chopped basil, and a few blue cheese crumbles.
Notes
Many thanks to Mama for introducing me to this wonderful southern delight, and to my BFF Cheryl for supplying me with some homegrown green tomatoes out of her garden (along with all the zucchini I could carry).
Hello. I ate these at the same restaurant in Cody, Wyoming. I agree with you! These were heavenly! Thanks for the recipe. I’m going to make them tonight. 🙂
Hi–I ate these at the Rib and Chop House in Cheyenne, Wyoming. They were so good, so wanted to try your recipe. I decided to make the balsamic reduction ahead of time. However, it took 50 minutes to get it to thicken and then I had to turn up the heat to 4.5. We are at 6209 feet, so I don’t know if it is the high altitude that is causing the time increase or what. I think I should have shortened the time a bit because now it is almost solid so will have to microwave it a bit so it will pour. Anxious to see how these turn out. Thanks for the recipe.