Carla Hall's Fried Green Tomatoes

By Tony_Monteleone

Ingredients

• 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
• Nice pinch of S&P
• 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

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

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instructions

4 ears fresh corn

Husk and clean the corn. Keep the corn husks for corn broth.

1 clove garlic
2 tablespoons jalapeño or serrano peppers
1/2 cup red tomatoes
3 tablespoons red onion
2 tablespoons parsley

Mince the garlic, red onion and jalapeno peppers. Dice the red tomatoes and the parsley.

1 bay leaf

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.)

1 tablespoon olive or canola oil
1/4 teaspoon salt

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.

1 teaspoon white vinegar
1 teaspoon lime juice
1 teaspoon lime zest
salt and pepper to taste
4 large green tomatoes
1 cup of flour
¾ cup of course corn meal
¼ cup panko bread crumbs, ground in a food processor
1 tablespoon of baking soda
Nice pinch of S&P
2 cups of buttermilk
1 egg
Canola oil, to fry
Spicy Corn Relish

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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