Fried green tomatoes with a twist

And a quick thank you for regularly including vegan and vegetarian recipes. Recently, I made the meatless cassoulet, substituting red bell peppers for celery, and it was amazing. Also, the black raspberry chocolate brownies were amazing. Thank you very, very much.

— Jennie Law, Decatur

A: Flying Biscuit owner Delia Champion was happy to provide this delicious recipe for fried green tomatoes coated with a flour/cornmeal/spice mixture and then topped with a spicy, crunchy cashew relish and goat cheese crumbles. This dish is surely a mix of different flavors and textures working in harmony.

If you are a fan of this Atlanta comfort-food institution, known for its irresistible biscuits (they make about 6,000 a week), check out “The Flying Biscuit Cafe Cookbook.”

Fried Green Tomatoes and Cashew Relish

For the cashew relish:

1 1/2 cups cashews

2 red jalapenos, stemmed, seeded and roughly chopped

1/3 cup fresh cilantro leaves

3/4 cup honey

1/3 cup white vinegar

For the tomatoes:

2 1/2 cups milk

2 eggs

1 1/2 cups all-purpose flour

1/2 cup cornmeal

1 tablespoon salt

1 tablespoon celery salt

1 tablespoon black pepper

1/2 tablespoon cayenne pepper

1 teaspoon onion powder

1/2 teaspoon paprika

4 medium green tomatoes, sliced 1/2 inch thick

6 cups canola oil

1/2 cup goat cheese

Prepare the relish: In a food processor, add cashews, jalapenos and cilantro and pulse just until combined. Transfer to a bowl. Add honey and vinegar and mix thoroughly.

Prepare tomatoes: In a bowl, combine milk and eggs. Set aside.

In a bowl, combine flour, cornmeal, salt, celery salt, black and cayenne peppers, onion powder and paprika.

One at a time, dredge tomato slices in flour mixture, then in the egg mixture, then in the flour mixture again.

Heat the oil to 375 degrees. Fry tomatoes, a few at a time, until golden brown. Drain briefly on paper towels. While still hot, place three to four tomatoes per plate. Top with goat cheese and cashew relish.

Makes 4 servings

Per serving: 658 calories (percent of calories from fat, 51 ), 14 grams protein, 70 grams carbohydrates, 5 grams fiber, 39 grams fat, 43 milligrams cholesterol, 699 milligrams sodium.