Fried Green Maters
Ingredients
4 large green maters
1½ cups buttermilk
2 cups fine cornmeal
2 Tablespoons Kosher salt
2 teaspoons ground black pepper
How to get it done!
Cut off ends of the maters and slice each mat intero about three 1/2-inch pieces. Put the mater slices in a large bowl. Add buttermilk and turn to coat each slice. Marinate for 5 minutes.
Place a large heavy skillet over medium-high heat. Add oil to come two-thirds up the side of the pan, and heat oil to 325 degrees.
In a wide bowl, mix cornmeal, salt and pepper. Working in batches, remove maters from buttermilk, shaking off excess and dip in cornmeal to coat each side. Shake off the excess cornmeal. Slip the slices into the oil in a single layer and fry until golden brown – about 2 to 3 minutes on each side. Drain on paper towels. Yum, yum, YUM......enjoy!!!
**I haven't had any Fried Maters yet this season but I have a feeling that if a certain couple of maters don't start to turn soon......they are just gonna sacrifice their lives for the cause!!
Calico Corn Cakes
Ingredients
1/4 cup chopped onion
1/4 cup chopped green pepper
1 teaspoon canola oil
1/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon baking powder
1/8 teaspoon ground cumin
1 egg, lightly beaten
1/4 cup 2% milk
1 cup frozen corn, thawed
1 tablespoon diced pimientos
1/2 cup salsa
Directions
In a small skillet, saute onion and green pepper in oil until tender; set aside. In a large bowl, whisk the flour, cornmeal, sugar, salt, oregano, baking powder, cumin, egg and milk just until combined. Fold in the corn, pimientos and onion mixture. Heat a large skillet coated with cooking spray; drop batter by ¼ cupfuls into skillet. Cook for 3 minutes on each side or until golden brown. Serve with salsa. Yield: 3 servings.
