Ingredients:
Jalapeno Cashew Relish:
1 1/2 cups cashews
2 red jalapenos, stemmed, seeded and roughly chopped
1/3 cup fresh cilantro leaves
3/4 cup honey
1/3 cup white vinegar
For the tomatoes:
2 1/2 cups milk
2 eggs
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1 tablespoon salt
1 tablespoon celery salt
1 tablespoon black pepper
1/2 tablespoon cayenne pepper
1 teaspoon onion powder
1/2 teaspoon paprika
4 medium green tomatoes, sliced 1/2 inch thick
6 cups canola oil
1/2 cup goat cheese
Instructions:
Prepare the relish: In a food processor, add cashews, jalapenos and cilantro and pulse just until combined. Transfer to a bowl. Add honey and vinegar and mix thoroughly.
Prepare tomatoes: In a bowl, combine milk and eggs. Set aside.
In a bowl, combine flour, cornmeal, salt, celery salt, black and cayenne peppers, onion powder and paprika.
One at a time, dredge tomato slices in flour mixture, then in the egg mixture, then in the flour mixture again.
Heat the oil to 375 degrees. Fry tomatoes, a few at a time, until golden brown. Drain briefly on paper towels. While still hot, place three to four tomatoes per plate. Top with goat cheese and cashew relish
