Take a Bite Out of This Southern Favorite
Carla Hall's Fried Green Tomatoes
- 4 large green tomatoes
- 1 cup of flour
- 3/4 cup of course corn meal
- 1/4 cup panko bread crumbs (ground in a food processor)
- 1 tablespoon of baking soda
- Kosher salt and freshly ground black pepper
- 2 cups of buttermilk
- 1 egg
- Canola oil (to fry)
- 1 tablespoon olive or canola oil
- 4 ears fresh corn (husked and cleaned; reserve the cobs to steep in water for corn broth)
- 1 clove garlic (minced)
- 2 tablespoons jalapeño or serrano peppers (minced)
- 1/2 cup red tomatoes (seeded and finely diced)
- 3 tablespoons red onion (minced)
- 2 tablespoons parsley (roughly chopped)
- 1 teaspoon white vinegar
- 1 teaspoon lime juice
- 1 teaspoon lime zest
- Salt and pepper to taste
- Husk and clean the corn. Keep the corn husks for corn broth.
- Mince the garlic, red onion and jalapeno peppers. Dice the red tomatoes and the parsley.
- Scrape the cobs with a large spoon or with the back of a knife to remove the juices or the "milk" as my granny called it. (Save the cobs to steep in water with a bay leaf for corn broth for a later use.)
- In a medium skillet, heat 1 teaspoon of the oil over medium-high heat.
Add the corn and cook quickly until corn is crisp-tender, about 2 minutes.
Add the garlic, 1/4 teaspoon salt, and the peppers. Cook until fragrant,
about 1 minute. Remove from heat and let cool slightly.
- In a bowl, combine the corn mixture with the remaining ingredients.
Adjust the seasoning to taste. Serve warm over the fried green tomatoes or at room temperature.