1-1/2lbsgreen tomatoes, about 1-1/2-2 inches in diameter
1cupall purpose flour
2cupsbread crumbs(I used panko, but any will do)
oil for frying
4ouncescream cheese,room temperature
2tablespoonsfresh chives,chopped fine
2tablespoonsfresh tarragon,chopped fine
2tablespoonsfresh basil,chopped fine
salt and pepper to taste
Fried Green Tomatoes
Set up your assembly line by placing three wide bowls or dishes with sides high enough to hold the flour in one, the eggs in another and the bread crumbs in the last and a plate.
In the first bowl add the flour.
In the second bowl, combine the eggs and milk.
In the third bowl mix together the breadcrumbs, salt and pepper.
At the end of the assembly line, place a cookie sheet for the breaded green tomatoes.
Dredge the Tomatoes
Turn on the oven to a keep warm setting and cover a cookie sheet in paper towels.
Slice your green tomatoes about a quarter of an inch thick and place them next to your flour bowl. Typically, I discard the tops and bottoms because they don't make nice slices.
Working through your assembly line, dredge your tomatoes in the flour to give it a thin coating. Shake off any excess.
Next, dip your tomato slice in the egg/milk mixture to coat it completely.
Move the tomato to the breadcrumbs and fully coat by pressing the tomato to help the breadcrumbs stick.
Move the breaded tomato to the cookie sheet at the end of the line.
Repeat the last four steps for all your tomato slices.
Pan Fry Tomatoes
In a medium skillet add enough oil to coat the bottom of the pan with about an 1/8th inch of oil and heat over a medium burner.
When the pan is hot add tomatoes and pan fry.
Fry each side until golden brown and then flip.
When the first batch of tomatoes is done, place them on the cookie sheet with paper towels and place in the oven to keep warm.
If the oil gets mucky with breadcrumbs and flour, wipe it out with a paper towel (it will be hot...be careful) and add more oil. (Make sure you wait for the oil to heat back up before starting frying again.)
Make Whipped Chevre
Add the chevre and cream cheese to the bowl of a stand mixer. (If you don't have a stand mixer this can be mixed by hand with a wooden spoon, but will give your forearms a workout).
Beat the cheeses until it is soft and fluffy.
Add the chopped chives, tarragon and basil.
Mix in the bowl until blended. As it mixes some of the color of the herbs will bleed into the cheese. Its a good thing.
On low speed on your mixer, slowly add in the cream and then turn it up to high to whip.
Season with salt and pepper to taste.
Spoon the cheese mixture into a piping bag with a large star tip.
When you're ready to serve the tomatoes, pipe a dollop of the cheese on top of each tomato and top with a fresh herbs.