Southern Panzanella Recipe

Name: Southern Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup cucumber; 1/2 cup sliced red onion; 2 ears corn, cleaned and grilled until lightly charred; 1 1/2 cups heirloom tomatoes, chunked; 1 1/4 cup self-rising cornmeal mix; 1 1/4 cup all-purpose flour; 1/4 cup sugar; 4 teaspoons salt; pepper (to taste); 1 1/4 cup buttermilk; 2 large eggs, slightly beaten; 1/4 cup (1/2 stick) butter, melted; 1/4 cup apple cider vinegar; 1 tablespoon whole-grain mustard; 1/4 cup celery leaves; flat parsley; chives; herbs or similar; 1 scant tablespoon preserved lemon rind, julienned or 1 scant tablespoon lemon zest; If desired: shredded duck confit; shredded roast chicken; shaved Virginia ham or similar

Servings: persons

3/4 cup cucumber
1/2 cup sliced red onion
2 ears corn, cleaned and grilled until lightly charred
1 1/2 cups heirloom tomatoes, chunked
1 1/4 cup self-rising cornmeal mix
1 1/4 cup all-purpose flour
1/4 cup sugar
4 teaspoons salt
pepper (to taste)
1 1/4 cup buttermilk
2 large eggs, slightly beaten
1/4 cup (1/2 stick) butter, melted
1/4 cup apple cider vinegar
1 tablespoon whole-grain mustard
1/4 cup celery leaves; flat parsley; chives; herbs or similar
1 scant tablespoon preserved lemon rind, julienned or 1 scant tablespoon lemon zest
If desired: shredded duck confit; shredded roast chicken; shaved Virginia ham or similar

1
Make corn fritters by heating oil to 325 degrees F. Combine cornmeal mix, flour, sugar, and two teaspoons salt.
2
Separately combine 1 cup buttermilk and eggs.
3
Add milk mixture to cornmeal mixture, stirring well.
4
Stir in butter and half of the grilled corn sliced off the cob.
5
Drop by tablespoons into hot oil.
6
Cook 2 to 4 minutes, or until golden, turning once.
7
Drain on paper towels.
8
Once cool, slice in half.
9
Make buttermilk vinaigrette by combining apple cider vinegar, buttermilk, mustard, salt, pepper and lemon.
10
Whisk together until combined.
11
Toss remaining ingredients (tomatoes, cucumber, onion, herbs/leaves, remaining grilled corn) in a bowl with the buttermilk vinaigrette.
12
Add corn fritters and toss lightly.
13
Add duck, chicken or ham if desired.
14
In the photo above I've added crispy chicken skin because, well, crispy chicken skin.

1024

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup cucumber, 1/2 cup sliced red onion, 2 ears corn, cleaned and grilled until lightly charred, 1 1/2 cups heirloom tomatoes, chunked, and more.

Yes, Southern Panzanella falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southern Panzanella

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