Savory Corn and Green Tomato Cakes

• Vegetarian

• Produce

  • 2 cups Corn, fresh, or frozen canned kernels
  • 3 Green onions
  • 1 cup Green tomato

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/4 tsp Cayenne, powder
  • 1/2 cup Cornmeal
  • 1 tsp Kosher salt
  • 1 Seasoned salt
  • 1/2 cup Self rising flour
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1 Cooking oil

• Bread & Baked Goods

  • 1 Savory corn and green tomato cakes

• Dairy

  • 1 cup Buttermilk
  • 1 cup Parmesan cheese, grated

Found on syrupandbiscuits.com

Description

Directions

• Mix corn, green tomato and green onion in a bowl. Set aside.
• Whisk together flour, cornmeal, sugar, salt and cayenne powder.
• Whisk together eggs and buttermilk. Stir into dry mixture.
• Add corn, green tomatoes and green onion to batter. Stir until combined.
• Stir in grated cheese.
• Heat 1/2 to 3/4 inch of oil over medium to medium high heat in a large skillet. Test the oil by dropping a small amount of batter in. The batter should sizzle and fry but not fry so fast that the batter turns brown immediately.
• When the oil is ready, scoop up 1/4 cup. I use a standard ice cream scoop. Carefully drop into the hot oil. Flatten out the top if it stays poofed up.
• Dont crowd the skillet. I cook three at the time in my 9 inch cast iron skillet.
• Cook 3 to 4 minutes or until nicely browned on one side. Flip and do the same with the other side. As soon as both sides are brown and the center is done, remove them to a rack to drain.
• Sprinkle with your favorite seasoned salt while still hot.
• Serve warm.