Italian Fried Green Roma Tomatoes

With Cayenne Cashews and Honey Balsamic Glaze


6 green Roma tomatoes (or regular sized green tomatoes)
1 C all-purpose flour
1 C plain bread crumbs
2 eggs whisked until smooth
2 T Olive Crate™ Greek Oregano
3 + T of light oil, like canola
1 t kosher salt
½ t fresh cracked black pepper
1/3 C salted cashews chopped into various small sizes
¼ t cayenne pepper
¼ t paprika powder
2 t white sugar
Drizzle generously with Olive Crate™
Honey Balsamic Vinegar
Flat leaf parsley for garnish


  • Chop the cashews into small pieces, leaving some large and other very small. The varying size makes the dish look prettier. Add the paprika, cayenne, and sugar, stir and set aside.
  • Slice the tomatoes into ½ inch slices. Make sure they’re patted dry.You’ll need three bowls:Blend the oregano in the first bowl with the bread crumbs,then blend the salt and pepper with the flour in a second bowl, and then a third bowl for the eggs. Heat a large saucepan to hot and add oil. Reduce heat to medium. Working quickly, dip the slices first into the flour mixture, then the egg, then the bread crumbs, pushing the bread crumbs into the egg/flour mixture.
  • Set in hot oil and cook about 1 minute or less on each side until the breading is nice and dark brown and crispy.May need to do in two batches. If your oil gets too dark, wipe out and start again with new oil for the second batch. However…a good Southern Fried Green Tomato is not blonde. It is dark! Remove and drain on a paper towel. Can be served room temperature, in fact they’re better that way. Arrange on a plate, sprinkle with the cayenne cashews, drizzle a generous amount of the honey balsamic and garnish with the parsley.YUMMY, y’all!!!

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