Fried Green Tomatoes with Bacon and Sweet Corn Relish
Serves 6 as an appetizer
4 green tomatoes, sliced ½ inch thick
½ cup flour
½ cup cornmeal
½ cup Masa Harina
salt and pepper
vegetable oil for frying
Beat the eggs and place in a shallow bowl. Season with salt and pepper.
Place the flour in a bowl. In a separate bowl, combine the masa harina and cornmeal. Pour vegetable oil in a cast iron skillet and set on medium high heat.
Dredge tomatoes in flour, and shake off excess. Dip in egg wash, and then dredge again in cornmeal mixture. Shake off excess corn meal and fry in oil until golden brown. Drain on paper towels and season with salt.
Bacon & Sweet Corn Relish
3 strips good bacon, cut in small dice
2 ears sweet corn
1 red bell pepper, cut in small dice
½ cup minced yellow onion
½ jalapeño pepper, minced
kosher salt and black pepper to taste
splash red wine vinegar
Bring a pot of water to boil. Blanch corn in boiling water and shock in ice water. Cut kernels from cob. Render bacon in medium skillet until crisp. Drain off most of the fat. Sauté peppers, onion and corn in the fat until onions are translucent. Season with salt, pepper and vinegar.
Dollop onto fried green tomato slices.