Just a Recipe (Since It Is Too Nice to Be Inside) Wednesdays

Fried Green Tomatoes with Sweet Corn Salsa

**Fried Green Tomatoes with Sweet Corn Salsa**

• 3 medium, firm green tomatoes
• Salt
• 1 cup all-purpose flour
• 1 tablespoon Cajun seasoning (optional)
• 1/2 cup milk or buttermilk
• 1 egg
• 1/3 cup cornmeal
• 1/2 cup fine dry bread crumbs
• 1/4 cup peanut oil or other vegetable oil
• Corn Salsa (recipe) below
• Sweet Basil Mayonnaise (recipe below)

1. Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes. Meanwhile, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and bread crumbs and cornmeal.

2. Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain.

3. Place 2 or 3 slices on a plate, top with corn salsa and serve with a dollop of basil mayonnaise.

Serves 4

**Corn Salsa **

• 2 ears of corn, kernels removed
• 1/2 red pepper, finely chopped
• 1/4 onion, finely chopped
• 1 tablespoon basil, sliced
• 1 tablespoon olive oil
• 1 teaspoon balsmic vinegar
• 1/2 teaspoon salt

For corn salsa, combine corn, red pepper, and onion and add to frying pan. Add 1/2 cup water and cook over medium high heat until water has disappeared and salsa is lightly cooked. Add basil, vinegar and salt and let sit while you prepare tomatoes.

**Sweet Basil Mayonnaise**

• 1 cup loosely packed fresh basil leaves
• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Dijon mustard
• Kosher salt and freshly cracked black pepper

In a food processor, puree the basil, mayonnaise, lemon juice and mustard. Season with salt and pepper and set aside.

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