Fried Tomatillo Caprese Stacks

• Fried Tomatillos
• 1 cup stone-ground cornmeal
• 1 cup all-purpose flour
• 1 tablespoon garlic powder
• 1 pinch cayenne
• 1 1/2 cups buttermilk
• kosher salt
• fresh ground black pepper
• 4 large tomatillos, cut into 1/2 inch thick slices, ends removed
• 1/2 cup vegetable oil
• 1 tablespoon unsalted butter
• Salad Fixings
• 8 ounces mozzarella cheese
• 1 cup basil leaves, washed and stems removed
• 1/4 cup balsamic glaze (you can use store bought)
• 5 cherry tomatoes

1. Fried Tomatillos:
2. In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together.
3. Pour the buttermilk into a separate bowl and season with salt and pepper.
4. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
5. Place a large cast iron skillet over medium heat and coat with the oil.
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. Carefully remove the tomatoes and drain on paper towels.
8. Create the Salad Stacks:
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. Slice your cherry tomatoes into quarters.
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. Top each stack with cherry tomatoes, basil and balsamic glaze. Serve while warm.

stoneground cornmeal, flour, garlic, cayenne, buttermilk, kosher salt, fresh ground black pepper, vegetable oil, unsalted butter, salad fixings, mozzarella cheese, basil, balsamic glaze, tomatoes

Taken from www.food.com/recipe/fried-tomatillo-caprese-stacks-532479 (may not work)