I remember staying home from school sick one day in sixth or seventh grade and my mom rented the movie Fried Green Tomatoes
for me to watch. I didn’t have high expectations at first. It seemed like an “old” movie (came out in 1991, ha!). Wouldn’t you know, I watched every minute and loved it.
If you’ve seen the movie, you know there’s a whole lot more to the story than fried green tomatoes. It’s a story of best friends, an abusive relationship, illness and even a murder. Lots of drama, but lots of love that warms your heart. The perfect sick-day movie if you ask me.
At the time I first saw this movie, I was a picky adolescent girl living in the Midwest. I hadn’t heard of fried green tomatoes, let alone have any interest in tasting one. Fast forward a few years and I found myself not only in the South, but living in one of the most culinary rich cities in the country. My taste buds quickly expanded and fried green tomatoes became my friend…along with shrimp and grits, scallops and pralines.
There are many foods that define the South, and I’m fairly certain fried green tomatoes are one of them.
This weekend when I was picking up some produce from Boone Hall Farms
, I spotted an entire bin full of the bright green fruit. I eagerly snagged a few for my basket and dreamed of some crispy tomato medallions the whole way home.
These aren’t your typical fried green tomatoes though. The secret (not really a secret when it’s in the title), is shredded coconut. The sweet flakes add something special to this dish and only goat cheese could make it better. Of course the man in the house was disgusted with “the white stuff on top” so leave it off if you must, but I wouldn’t condone it.
Coconut Fried Green Tomatoes
Makes about 4 servings
1/3 cup olive oil
2 medium/large green tomatoes
1/3 cup flour
1/3 cup breadcrumbs
1/3 cup shredded coconut flakes
1 large egg
2 tablespoons buttermilk
1/2 cup crumbled goat cheese
1. In a large skillet, heat olive oil over medium-low heat.
2. Meanwhile, slice tomatoes in 1/4 inch thick slices. In one small bowl, add the flour. In another small bowl, mix breadcrumbs and coconut flakes. In a third bowl, gently whisk together the egg and buttermilk. Dip each tomato slice first in the flour, followed by the egg mixture, and finally in the breadcrumb mixture. Make sure the entire slice is coated in each mixture before dipping in the next.
3. When oil is hot, add tomato slices to the pan. Let cook about 2-3 minutes on each side or until slices are golden brown. Remove from pan and gently pat with paper towels to soak up extra oil. Top each slice with about one tablespoon of goat cheese and serve immediately.