Fried Green Tomatoes with Cucumber, Corn & Bacon

by Chef

For the green tomatoes: While heating oil to 350°F, cut tops o the green tomatoes and slice them into 1/4-inch-thick medallions. Slice 2 to 3 medallions per person. Mix buttermilk and hot sauce together in a medium-size bowl. In another medium-size bowl combine our, cracker meal, cornmeal, salt, and Creole spice to make breading mixture. Soak tomato slices in buttermilk mixture for 5 minutes, and then place them one at a time into the seasoned breading. Tap to shake o excess breading before deep-frying. Fry tomatoes for 2 to 3 minutes, or until golden brown. Drain on a paper towel-lined plate. For the relish: To prepare corn, ll a small pot with water and bring to a boil. Shuck corn, remove silk, and boil corn for 7 to 10 minutes. Remove from pot and let cool. Cut end of corncob at, stand upright, and use a sharp knife to slice and remove kernels from the cob. Chop cooked bacon into small pieces and combine with remaining ingredients in a small mixing bowl. To assemble: Shingle the fried green tomatoes onto individual plates or a platter. Just before serving, scatter the relish over top and serve right away.

Serves: 4


For the green tomatoes:

Vegetable oil for deep-frying
3-4 medium-size green tomatoes
1 cup buttermilk
1-2 tablespoons hot sauce (Louisiana brand preferred) 1 cup all-purpose our
1 cup cracker meal
1 cup cornmeal
1 teaspoon Creole spice (your favorite brand)
1 teaspoon kosher salt

For the relish:
4 slices smoky bacon, cooked the way you like it (small-batch bacon preferred) 1/2 cup peeled cucumber, small-diced
1/2 cup fresh sweet corn kernels
3 tablespoons small-diced Vidalia onion
2 tablespoons small-diced red bell pepper
1 green onion, both whites and greens cut small
1 teaspoon nely chopped at-leaf parsley
2 tablespoons cider vinegar
4 tablespoons extra virgin olive oil
Pinch kosher salt and freshly ground black pepper