CSA Member Eva Katz Shares a Recipe

During the third week of our Summer CSA members were treated to farm-fresh green tomatoes, potatoes, baby squash, cabbage, beautiful little tufts of lettuce, cukes, and more! CSA member and contributing editor to America’s Test Kitchen Eva Katz offered up this delicious recipe to tempt their tastebuds! Now you can enjoy as well….

Fried Green Tomatoes with Arugula and Goat Cheese Salad

Serves 4

2 1/2 cups all-purpose flour
1 1/2 cups fine-ground white or yellow cornmeal (such as Quaker)
1/4 teaspoon cayenne pepper
1 large egg
1 cup buttermilk
1 teaspoon baking powder
1/2 teaspoon baking soda
2 medium green tomatoes (about 12 ounces each), cored and sliced 1/4 inch thick (for a total of 12 to 14 slices)
1 1/2-2 cups vegetable oil
2 tablespoons lemon juice
4 tablespoons extra-virgin olive oil
8 cups baby arugula
1 cup crumbled goat cheese

1. Place 1 cup flour in shallow dish. Combine remaining 1 1/2 cups flour, cornmeal, 1 tablespoon salt, 1 teaspoon pepper, and cayenne into second shallow dish. Beat eggs, buttermilk, baking powder, and baking soda in a medium bowl.

2. Working with several slices at a time, drop tomatoes in flour and toss to coat. Shake off excess flour from tomato slices. Using tongs, dip tomatoes into buttermilk mixture, turning to coat and allowing excess to drip off. Dip tomatoes in cornmeal mixture, shaking off excess. Place tomatoes on a wire rack set over a rimmed baking sheet.

3. Pour enough oil into a 12-inch skillet to measure 1/3 inch depth. Heat oil over high heat until it reaches 350 degrees. Reduce heat Cook 4 to 5 slices of tomatoes.

4. Whisk lemon juice and olive oil together in a large bowl. Toss arugula with dressing and season with salt and pepper. Lay tomatoes slices on plate, top with arugula and sprinkle with goat cheese. Serve immediately.

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