Source: The Flying Biscuit Cafe, Atlanta, Georgia

6 cups canola oil
4 green tomatoes, medium size
3 cups all-purpose flour (1 1/2 cups flour reserved
    for the cornmeal breading mix)
2 1/2 cups milk
2 large eggs
1/2 cup cornmeal
1 tablespoon kosher salt
1 tablespoon celery salt
1/2 tablespoon cayenne pepper
1 tablespoon ground black pepper
1 teaspoon onion powder
Pinch paprika
4 ounces goat cheese
2 cups The Flying Biscuit Cashew Relish (recipe follows)

While preparing the dipping process for the tomatoes, heat oil in large pot until the oil reaches 350 degrees F. You will need a slotted spoon to drop the tomatoes into the hot oil. De-core and cut the ends off green tomatoes. Cut tomatoes 1/2-inch thick and set aside in medium bowl.

In small bowl, set aside 1 1/2 cups all-purpose flour.

In medium bowl, mix milk and eggs to create an egg wash.

In large bowl, combine remaining flour, cornmeal and salt. Add celery salt, cayenne, pepper, onion powder, and paprika. This is the cornmeal breading mixture for the tomatoes.

Line a sheet pan with parchment paper to place the breaded tomatoes on after final dredging. Begin the dipping process by dredging the tomatoes in the all-purpose flour, then the egg wash, and finally through the cornmeal breading mixture. Repeat this process until all the tomatoes are breaded. Once the oil has reached 350 degrees F, begin frying until golden brown. Tomatoes will float to the top when finished cooking. Drain on paper towels. Garnish with Cashew Relish and finish with a dollop of goat cheese.

Cashew Relish
1/3 cup fresh cilantro
2 large red jalapenos
1 1/2 cups cashews
3/4 cup honey
1/3 cup white vinegar

Clean and pick cilantro leaves off stems. Cut stems off jalapenos and roughly chop. Combine cashews, chopped jalapenos and cilantro in food processor and pulse until combined. Do not puree, it should be a rustic mix. Pour mixture into bowl, and add honey and vinegar and mix thoroughly.

Yield: 4 to 8 servings