We’ve never met a fried green tomato we didn’t like, but this one tops our favorites list.
Buttermilk Fried Green Tomatoes
Yields: 8 Servings
Ingredients
- 6 medium green tomatoes (2½ to 3 pounds), sliced ¼ to ½ inch thick
- 2 cups whole buttermilk
- 2 teaspoons hot sauce
- 1½ cups stone-ground cornmeal
- 1½ cups ground pork rinds
- 1 cup all-purpose flour
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Vegetable oil, for frying
- Buttermilk Ranch Dip (recipe follows)
Instructions
- Place tomato slices on a wire rack over a baking sheet.
- In a shallow dish, whisk together buttermilk and hot sauce. In another shallow dish, whisk together cornmeal, pork rinds, flour, salt, pepper, onion powder, garlic powder, and paprika.
- Dip tomato slices in buttermilk mixture, letting excess drip off. Dredge in cornmeal mixture, gently pressing to adhere. Return tomatoes to prepared rack.
- In a large deep skillet or fryer, pour oil to halfway full, and heat over medium-high heat until a deep-fry thermometer registers 360°. Working in batches, carefully place tomatoes in hot oil, being careful to avoid overcrowding. Fry, turning occasionally, until golden brown, about 3 minutes. (Adjust heat as needed to maintain 360°.) Remove tomatoes using a slotted spoon, and let drain on prepared rack. Serve with Buttermilk Ranch Dip.
Buttermilk Ranch Dip
Yields: 3 Cups
Ingredients
- 1¼ cups whole buttermilk
- 1 cup sour cream
- ¾ cup mayonnaise
- ¼ cup chopped fresh dill
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh chives
- 1 tablespoon distilled white vinegar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Instructions
- In a medium bowl, whisk together all ingredients until well combined.
- Refrigerate for up to 1 week.
