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Fried Green Tomatoes

You'll need:
For the ranch dressing:
  • 1/2 cup buttermilk
  • 2 tablespoons sour cream
  • 1 tablespoon mayonnaise
  • 1 teaspoon each chopped parsley, chives, and dill
  • 1 clove garlic, finely minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • a dash or two of Tabasco sauce
Mix the ranch dressing ingredients in a bowl and refrigerate. 
 
Cut the tomatoes into 1/3" slices and let them rest for 20-30 minutes on a paper towel. This absorbs the excess moisture, making for crispier fritters.

Prepare your dredging stations. For station one, put 1/4 cup of flour on a plate or shallow bowl. For station two, whisk together the egg and buttermilk. For station three, mix the remaining 1/4 cup flour with the cornmeal, salt, and pepper. Dredge the tomato slices one at a time through the three dredging stations.

Pour oil to a depth of 1/4" to 1/2" in a large skillet. Make sure the bottom of the Frywall is not submerged in the oil and is at least 1/4" above the oil line. Heat the oil to ~375°. You can put the Frywall in the pan while the oil heats. Drop tomatoes, in batches, into hot oil, and cook 2-3 minutes on each side or until golden. Drain on paper towels or a rack. Serve with the buttermilk ranch dressing dipping sauce.

This recipe is a variation on the classic from Southern Living