Serves 4-6 people
Ingredients
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
Instructions
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.
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