Serves 4-6 people


For the Tomatoes

4-5 large, unripe, green tomatoes
1 C buttermilk
1 tsp salt

For the Cornmeal Crust

1 C all-purpose flour
3 eggs, beaten
2 T water
1 C cornmeal
Salt and pepper

For the Corn Relish

Kernels from 2 ears of corn
1 red onion, small dice
¼ C apple cider vinegar
¼ C granulated sugar
2 T water
1 tsp salt
1 tsp Espelette pepper
1 T chopped basil
1 T chopped chives

Special Equipment

Frying pot
Fry basket
Extra metal bowls for dredging


For the Tomatoes

Wash tomatoes well.  Cut into ¼ inch thick slices, discard ends.  Toss with buttermilk and salt.  Keep in the refrigerator until ready to fry.

For the Cornmeal Crust

Set out three shallow mixing bowls or half hotel pans.  Put flour in the first pan and season well with salt.  Put beaten eggs in the second and thin with the water.  Put cornmeal in the third pan and season with salt and pepper.

Dredge the tomatoes first in flour, then egg, then cornmeal.  Fry at 365F in a deep fryer until golden brown.  Taste for seasoning and sprinkle with more salt if desired.  Drain on a paper-towel lined tray.

For the Corn Relish

In a small sauce pot, combine the corn and onion with the vinegar, sugar, water, and salt.  Cook over medium high flame until slightly thickened, 4 to 5 minutes.  Remove from heat.  Adjust seasoning and fold in herbs.

To Serve

Place a spoonful of the corn relish on top of each fried green tomato slice.  Serve warm.

[print-button target=’div#print’]