Fried Green Tomatoes
You'll need:
- A skillet large enough for 4-5 tomato slices
- A Frywall that fits (see our sizing guide)
- 1 large egg
- 1/2 cup all-purpose flour, divided
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 medium-size green tomatoes
- Vegetable oil for frying
- Salt to taste
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
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