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one green planet

This mozzarella gets deliciously soft, brown, and crusty when broiled or pan-fried, melting just enough in this recipe to get temptingly gooey without falling apart in the pan when you flip the pieces. The result is like a fried green tomato and breaded mozzarella in one scrumptious wheat-free combo. For this to work, it’s important to use mozzarella solidified with agar powder. (But not to worry: If your mozzarella is melty, simply spoon the melted cheese onto the tomatoes before serving.)

Fried Green Tomato Melts [Vegan]

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Ingredients

  • 1/2 batch mozzarella (two or three 1-inch balls), any variety
  • 1 large or 2 small green tomatoes
  • 2 tablespoons avocado oil (2 teaspoons if using a nonstick pan)
  • Fine sea salt, to taste
  • Gochugaru (Korean red pepper flakes) or freshly ground black pepper, to taste

Preparation

  1. Cut the mozzarella into eight 1/2-inch slices. Cut the tomato into eight 1/4-inch slices.
  2. Coat a frying pan or nonstick pan with 1 tablespoon of the oil and warm over medium heat.
  3. Place the mozzarella slices in the pan and layer a slice of tomato on top of each.
  4. Allow the mozzarella pieces to get brown and crusty on the bottom. Try not to check them too often, but look for crisp edges and softening near the top. Press the tomato slice down gently so that it sticks to the soft cheese.
  5. Once the cheese is browned, add the remaining tablespoon of the oil to the pan. Use a thin spatula to flip each of the cheese-and-tomato stacks. Cook until the tomato browns a little.
  6. Remove them from the pan, blot them on a paper towel if needed, then season with salt and red pepper flakes before serving hot.


    About The Author

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    One-Hour Dairy-Free Cheese, Claudia Lucero

    See My Recipes

    In ingenious, step-by-step recipes, traditional cheesemaker Claudia Lucero shows how to make 25 delicious plant-based cheeses using your choice of seeds, nuts, and vegetables to achieve rich flavor and creamy texture. There’s buttery Golden Swiss made with cauliflower and tahini paste—and a Brie made of cashews (or zucchini and potatoes), with a bit of truffle oil to capture its earthy essence. One-Hour Dairy-Free Cheese also shows how to make spreadable cream cheese, grated Parmesan, a smoky Cheddar, and even gooey cheese sauces. PLUS, techniques for making rinds, cheese plate pairings, tips on food allergy substitutions, and a recipe to highlight each dairy-free cheese: Stuffed Shishitos, Cucumber Maki, Creamy Zucchini Noodles, Spicy Beet Salad, and more. It’s a whole new way to indulge in the impossible-to-resist pleasure of cheese, no matter what your dietary restrictions are.
    Excerpted from One-Hour Dairy-Free Cheese: Make Mozzarella, Cheddar, Feta, and Brie-Style Cheeses—Using Nuts, Seeds, and Vegetables by Claudia Lucero (Workman Publishing). Copyright © 2019. Photographs by Matthew Benson.

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