Fried Tomatillo Caprese Stacks

Directions

1. 1
   Fried Tomatillos:
2. 2
   In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together.
3. 3
   Pour the buttermilk into a separate bowl and season with salt and pepper.
4. 4
   Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
5. 5
   Place a large cast iron skillet over medium heat and coat with the oil.
6. 6
   When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.
7. 7
   Carefully remove the tomatoes and drain on paper towels.
8. 8
   Create the Salad Stacks:
9. 9
   Cut mozzarella into slices (the same thickness as your tomatillos, about 1/2 an inch). Then, using a round biscuit cutter, trim the edges of the cheese to make perfect disks.
10. 10
    Slice your cherry tomatoes into quarters.
11. 11
    Start your salad stacks (you'll need 3 slices of fried tomatillos and 2 slices of cheese for each stack). Layer in the following order: tomatillos, mozzarella, basil, tomatillo, mozzarella, basil, tomatillo. Repeat until you've used all your tomatillos and cheese.
12. 12
    Top each stack with cherry tomatoes, basil and balsamic glaze. Serve while warm.