Pomodoro Glorioso

Name: Pomodoro Glorioso
Ingredients: 2 cups canola oil, for frying; 4 to 6 assorted heirloom tomatoes, sliced; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 cup Banyuls vinegar or white balsamic vinegar; 2 medium to large balls fresh mozzarella, sliced; 1 large Vidalia onion, very thinly sliced; 1 cup buttermilk; 1 cup all-purpose flour; 6 fresh basil leaves, chiffonade; 4 to 6 tablespoons basil oil

11 ingredients

11 steps

Ingredients

2 cups canola oil, for frying
4 to 6 assorted heirloom tomatoes, sliced
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup Banyuls vinegar or white balsamic vinegar
2 medium to large balls fresh mozzarella, sliced
1 large Vidalia onion, very thinly sliced
1 cup buttermilk
1 cup all-purpose flour
6 fresh basil leaves, chiffonade
4 to 6 tablespoons basil oil

Directions

1

In a deep pot, preheat the oil to 375 degrees F.
2

On each of 4 to 6 appetizer plates, place 4 assorted slices of tomato, and season lightly with salt and freshly ground pepper.
3

Drizzle 2 tablespoons of vinegar over each plate of tomato slices and then place 1 slice of mozzarella on each tomato slice.
4

Toss the onions in the buttermilk and drain.
5

Dredge in the flour, shaking off any excess.
6

Carefully drop the onions into the hot oil and fry until golden brown, around 2 minutes.
7

Drain on paper towels and season with salt immediately.
8

Top the cheese with the fried onions and chiffonade of basil.
9

Drizzle a tablespoon of basil oil on each plate.
10

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
11

The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.