Fried Green Tomatoes with Buttermilk Dressing
Juniper, Ridge Spring, SC
Not sure what to do with all those green tomatoes? Dredge 'em in cornmeal batter, fry them up, and serve with tangy buttermilk dressing.
4 to 6 servings (about 16 pieces)
Fried Green Tomatoes:
- 4 large green tomatoes, sliced into 1/4-inch-thick slices
- 1 cup buttermilk
- 1/2 cup garbanzo bean flour
- 1/2 cup white cornmeal
- 1/2 cup yellow cornmeal
- 1 teaspoon black pepper
- 2 teaspoons kosher salt
- 1 teaspoon granulated garlic
- Peanut oil for frying
- 1 cup high-quality whole buttermilk
- 1/2 cup mayonnaise
- 2 garlic cloves, minced
- 1 green onion, minced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
Prepare the buttermilk dressing: mix together all ingredients in a bowl. Cover with plastic warp and let sit in the refrigerator for at least 3 hours.
Prepare the fried green tomatoes: in a large bowl, combine the sliced tomatoes with the buttermilk and allow to soak for about 3 hours. In medium mixing bowl, mix the dry ingredients together.
Fill a cast-iron skillet with about two inches of peanut oil and heat to 350°F. Working one at a time, remove the tomatoes from the buttermilk, lightly shaking of any excess liquid, then dredge in the cornmeal mix. Coat each slice completely and allow to sit coated for five minutes before frying (this helps the coating stick to the tomatoes). Working in batches, carefully place the tomatoes in the hot oil and cook until golden brown on the first side, about 3 minutes. Flip and cook on the other side until golden brown, about another 3 minutes. Remove from the oil and place on a paper towel–lined plate to drain. Serve immediately with the buttermilk dressing on side.