Fried Green Tomatoes With Lima-Corn Relish Recipe - Cooking Index
Fried Green Tomatoes With Lima-Corn Relish Recipe - Cooking Index
| 1 cup | Frozen baby lima beans - cooked | |
| 1 cup | Frozen whole-kernel corn - thawed | |
| 1/2 cup | Diced red bell pepper | |
| 3 tablespoons | Thinly sliced fresh basil | |
| 2 tablespoons | Hot pepper sauce | |
| 1 tablespoon | White wine vinegar | |
| 1 teaspoon | Olive oil | |
| 2 x | Garlic - crushed | |
| 3 tablespoons | Yellow cornmeal | |
| 2 tablespoons | Grated parmesan cheese | |
| 1/8 teaspoon | Salt | |
| 1/8 teaspoon | Pepper | |
| 8 | Green tomato slices - (1/4-inch-thick) | |
| 2 teaspoons | Olive oil | |
| 12 | Red tomato slices - (1/4-inch-thick) | |
| Basil sprigs - (optional) |
Combine first 8 ingredients in a bowl; stir well. Cover and chill for 1 hour.
Combine cornmeal and cheese in a small zip-top heavy-duty plastic bag. Sprinkle salt and pepper over green tomato slices, and place slices, 1 at a time, in cornmeal mixture; seal bag, and shake to coat.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add green tomato slices, and cook 3 minutes on each side or until browned.
Arrange the lima bean mixture, fried green tomato slices, and the red tomato slices on a serving platter. Yield: 4 servings (serving size: 1/2 cup bean mixture, 2 fried green tomato slices, and 3 red tomato slices).
Source:
Cooking Light, Jul/Aug 1995, page 82
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