I had a few more green tomatoes, knocked from the tomato bushes by the storm, that I wanted to use before they started ripening. A bag of frozen Silver Queen Corn begged to get used. Green onions are plentiful in my garden. I’ve got good cornmeal. And Parmesan cheese that I need to use up.
Well, sir. I believe I will put together some Savory Corn and Green Tomato Cakes.
They turned out mighty fine. Sam and I had some for supper along with sliced cucumbers. Simple suppers are the best kind.
Belle the Basset Hound snatched one from the counter. That dawg! Bassets are surprisingly tall when they stand on their hind legs. When I was busy trying to take the photos you see below, she saw that I was occupied and sprang into action. Obviously, I didn’t push the food far enough away from the edge. She never offers to steal food in front of us. If I can’t catch her, I can’t correct her. She’s smart enough to know that, too. I need to be smart enough to remember to keep the food put up in the top of the house if I must leave the kitchen. We both could benefit from training.
Y’all come see us!
Savory Corn and Green Tomato Cakes
yield: approximately 12 ( 4 inch) cakes
Savory cakes that make a nice side dish or an entree. Serve warm.
2 cups corn kernels, canned, fresh or frozen
1 cup green tomato, finely diced
3 green onions, chopped using the white and most of the green
1/2 cup self-rising flour
1/2 cup cornmeal
1 tablespoon sugar
1 teaspoon kosher salt
1/4 teaspoon cayenne powder
2 eggs
1 cup buttermilk
1 cup grated Parmesan cheese (not from a can)
cooking oil for frying
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.
Don’t 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.
Savory Corn and Green Tomato Cakes
Ingredients
- 2 cups corn kernels canned, fresh or frozen
- 1 cup green tomato finely diced
- 3 green onions chopped using the white and most of the green
- 1/2 cup self-rising flour
- 1/2 cup cornmeal
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne powder
- 2 eggs
- 1 cup buttermilk
- 1 cup grated Parmesan cheese not from a can
- cooking oil for frying
- seasoned salt for sprinkling
Instructions
- 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.
- Don't 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.
Sarah @ Champagne Tastes says
I’m super jealous that your tomatoes are growing already.. Mine are just starting to bud! These look delicious.. Maybe in about a month I can try them!!
Jackie Garvin says
Sarah,
I’m in central Florida so our grow season is opposite from everybody else’s. I shut down my garden the end of June and won’t plant again until early fall.
fivebeansfood says
Fritters or savoury cakes like that are such a great way to use up bits and pieces of tasty ingredients. This one looks good!
Jackie Garvin says
Five,
You are so right. It’s an efficient method of cost management. Don’t throw away food!
Ludmilla says
I’ve never had this savory cake before!! I love the combinations of flavors!!
Jackie Garvin says
Thank you, Ludmilla. It’s very tasty.
Mary says
What a great flavor combination! What a smart idea! Will definitely be making these. Pinned. Thanks, Jackie!
Jackie Garvin says
Thank you, Mary! I certainly hope you enjoy these as much as we did.
Kavey says
I always end up making chutney with my green tomatoes but need to try more recipes to enjoy them as part of a meal. Like the look of this corn and tomato cakes!
Jackie Garvin says
Kavey,
I love chutneys and relishes, too, and find myself making them more and more. I hope you give this recipe a try. It’s really quite tasty. Thanks for stopping by!
Tania @ The Cook's Pyjamas says
I love these types of cakes for a simple lunch or dinner. My family wolfs them down. I will remember these next tomato season when I have those last few green ones hanging on the vine.
Jackie Garvin says
Tania,
Simple is the best! I especially feel good about using up items that you have on hand. Thanks for stopping by!
Jackie Garvin says
Tania,
I’m glad to hear your family loves savory cakes and fritters. I hope you try adding green tomatoes. They’re very tasty. Thanks for stopping by!
Delicious Everyday says
Corn cakes (or fritters, as I call them) are one of my favourite breakfast foods. I love that you’ve used green tomato in your version. I must give that a try.
Ashley says
Thanks for the nice recipe. It was very useful for me. I’m happy I found this blog. Thank you for sharing with us.
Jackie Garvin says
Thanks for stopping by, Ashley. Enjoy the recipe!
Jeff says
This recipe tastes nothing like green tomatoes. All you taste is corn and batter. Speaking of batter it is so loose when it hits the hot oil some of the ingredients float away off the sides. Three to 4 minutes created a wonderful browning. So my oil wasn’t too hot. I prefer plain old fried green tomatoes.