WEEKDAYS 1e|12c|p

Carla Hall's Fried Green Tomatoes

Carla Hall
Servings: 6-8
1 to 30 min

Take a Bite Out of This Southern Favorite

  • Ingredients
  • step-by-step directions
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. 
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