Buttermilk Fried Green Tomatoes Recipes

SOUTHERN FRIED GREEN TOMATOES

Steps:

• In a small bowl whisk together egg and milk. In another small bowl mix cornmeal and flour.
• Heat oil in a large skillet over medium heat; use more or less oil to reach about 1/4 inch in depth.
• Dredge tomato slices first in egg mixture, then in cornmeal mixture. Carefully place slices in hot oil and cook until browned on both sides.

SOUTHERN FRIED GREEN TOMATOES

Steps:

• Slice tomatoes into 1/4- 1/2 inch slices.
• Place tomatoes on several layers of paper towels.
• Mix together salt, sugar, black pepper & basil in a small bowl.
• Sprinkle tomatoes generously with spice mixture ( may not need all of it) and let sit for about 10-15 minutes to allow the extra tomato juices to drain out.
• Meanwhile, prepare your dipping station! In one bowl, add the flour.
• In another bowl mix together the buttermilk and egg.
• In the last bowl, mix together the bread crumbs and yellow cornmeal.
• Start by dipping the tomato slices into the flour on both sides and shaking off the excess flour. (be sure to get the sides as well)
• Lay the slices into the egg mixture until both sides are coated with the mixture and flour no longer shows.
• Place the tomato slices into the breadcrumb mixture and press to coat both sides evenly.
• Let tomatoes sit for about 5 minutes to allow the coating to set.
• Heat oil in a skillet until hot. (Do a test with a bread crumb first to make sure the oil is at the right temperature. The breadcrumb should begin to fry evenly immediately when placed in the oil.)
• Place tomatoes into the skillet, without crowding the pan.
• Fry each side for about 4-5 minutes until golden brown.
• Place on a cooling rack with paper towels below to absorb the excess oil that drips off.
• Serve hot.

FRIED GREEN TOMATOES

Steps:

• In a deep-fryer, preheat oil to 350 degrees F.
• Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and serve with Buttermilk Dipping Sauce:
• In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool.
• In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.

AIR FRYER FRIED GREEN TOMATOES

Steps:

• Season tomato slices with salt and pepper.
• Set up a breading station in 3 shallow dishes: pour flour into the first dish; stir together buttermilk and eggs in the second dish; and mix breadcrumbs, cornmeal, garlic powder, and paprika together in the third dish.
• Dredge tomato slices in flour, shaking off the excess. Dip tomatoes into the egg mixture, and then into the bread crumb mixture, making sure to coat both sides.
• Preheat the air fryer to 400 degrees F (200 degrees C). Brush the fryer basket with olive oil. Place breaded tomato slices in the fryer basket, making sure they do not touch each other; cook in batches if necessary. Brush the tops of tomatoes with olive oil.
• Cook for 12 minutes, then flip the tomatoes and brush again with olive oil. Cook until crisp and golden brown, 3 to 5 minutes more. Remove tomatoes to a paper towel-lined rack to keep crisp. Repeat with remaining tomatoes.

FRIED GREEN TOMATOES RECIPE

Steps:

• Slice tomatoes into ½ -inch thick slices. In a shallow dish, mix together flour, salt and pepper. Place the egg and buttermilk in a separate shallow dish, and the cornmeal in a third dish.
• One at a time, dip the tomato slices in the flour mixture, then into the egg mixture (shake off the excess), and then dredge in cornmeal. Place on a wire rack on top of a baking sheet and refrigerate for 15-30 minutes.
• Pour oil in a cast iron skillet or Dutch oven to a depth of about 1 inch. Heat oil over medium heat to a temperature of about 325 degrees F. Without crowding the skillet, fry tomatoes in batches until golden brown on one side (about 3 minutes). Then gently turn and continue cooking until golden on the other side. Remove to a paper towel-lined tray, season with salt and pepper, and serve immediately.

FRIED GREEN TOMATOES WITH BBQ-BUTTERMILK SAUCE

Steps:

• For the tomatoes: In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
• In a shallow dish, add the cornmeal, paprika, salt, cayenne and pepper. Mix will. Place the flour on a separate shallow dish. Place the beaten eggs into another shallow dish. Dredge the slices of tomato into the flour, then the eggs and finally in the seasoned cornmeal. Place the breaded tomatoes in the oil and fry until golden brown, about 3 minutes on each side. Remove and drain the tomatoes on paper towels. Season with salt and pepper.
• For the sauce: Mix the mayonnaise, buttermilk, barbecue sauce, vinegar, lime juice and brown sugar in a bowl. Season with salt and pepper. Serve the sauce alongside the fried tomatoes.

FRIED GREEN TOMATO SALAD WITH BUTTERMILK DRESSING

Steps:

• Whisk together first 6 ingredients, ½ cup of the buttermilk, 1 teaspoon of the salt, and ½ teaspoon of the black pepper. Cover; chill buttermilk dressing until ready to serve.
• Pour vegetable oil to a depth of 3 inches in a large cast-iron Dutch oven; heat over high to 350°F. Whisk together egg and remaining ½ cup buttermilk in a shallow dish. Combine cornmeal, cayenne, ½ cup of the flour, 1 teaspoon of the salt, and ½ teaspoon of the black pepper in a second shallow dish. Combine remaining ½ cup flour, ½ teaspoon salt, and ½ teaspoon black pepper in a third shallow dish. Working with 1 slice at a time, dredge tomato in flour mixture, then in egg mixture, and then in cornmeal-flour mixture.
• Fry tomato slices, in 2 batches, in hot oil until browned, about 3 to 4 minutes total, turning slices halfway through frying. Drain on paper towels.
• Combine lettuces and red onion in a large bowl. Toss lettuce mixture with ¼ cup of the buttermilk dressing, reserving the rest. Divide salad among 4 plates, top each with 3 fried green tomatoes. Drizzle evenly with remaining dressing.

FRIED HEIRLOOM TOMATOES WITH HOMEMADE BUTTERMILK RANCH RECIPE BY TASTY

Steps:

• Make the buttermilk ranch: In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk, lemon juice, dill, pepper, onion powder, garlic powder, and salt. Refrigerate until ready to serve.
• Make the fried tomatoes: Slice the tomatoes into ½-inch (1 ¼ cm) -thick slices. Lightly season the tomato slices on both sides with salt.
• Place ½ cup (60 G) of flour in a medium shallow bowl.
• In a separate bowl, combine the cornmeal, remaining ½ cup (60 G) flour, the cayenne, garlic powder. and the 1¼ teaspoons of salt and mix with a fork to combine.
• In another medium, whisk the eggs and buttermilk together.
• Dredge each tomato slice in the plain flour, then in the egg mixture, then in the seasoned cornmeal mixture.
• Pour ½ inch (1 ¼ cm) of canola oil into a large skillet. Heat over medium-high heat until the temperature reaches 400ºF (200ºC).
• Working in batches, fry the tomatoes for 1 minute on each side, until golden brown. Do not overcook the tomatoes, or they will become mushy inside. Transfer the fried tomatoes to a paper towel-lined baking sheet and season with salt.
• Serve the fried tomatoes with the buttermilk ranch.
• Enjoy!

BUTTERMILK FRIED GREEN TOMATOES

Steps:

• In a bowl, mix together the eggs and buttermilk.
• Whisk in the 1 TBS flour, 1/2 the salt and 1/2 the pepper.
• Soak the tomatoes in this liquid for about half an hour.
• Whisk together the remaining flour, salt and pepper.
• Heat about 1 inch of oil to 350*F in a heavy skillet.
• (I use my cast iron one).
• Dredge the tomato slices, one at a time in the seasoned flour, shaking off any excess.
• Fry the slices in hot oil.
• Do NOT crowd.
• (slices should not overlap as they cook).
• Fry each side until it begins to turn brown.
• Turn in the oil and fry until golden brown and crisp.
• Drain on paper towel.
• Salt to taste.
• Serve with tomato chutney.
• Yummy!

FRIED GREEN TOMATOES

Steps:

• Wash and slice your tomatoes into thick slices, not less than 1/4-inch, not more than 1/2-inch.
• Heat plenty of lard or vegetable oil over medium heat in your favorite thick-bottomed skillet.
• In the meantime, set flour aside in a small bowl or plate. Whisk eggs in another, and use the third plate for cornmeal.
• Dip the tomato slices first in flour, then the egg mixture, lastly in the cornmeal. Make sure the last layer is nice and thick for a spectacular crunch.
• Once the lard/oil is hot, place the coated tomatoes one by one into the hot fat and fry until they are golden brown. If they cook too fast, they will be crunchy inside and out. So, don't rush. Cook them slowly enough, about 3 minutes on the first side, before flipping.
• When done frying, place them on a wire rack to chill.

FRIED GREEN TOMATOES WITH SPICY HOMEMADE BUTTERMILK RANCH DRESSING

Steps:

• Into a small bowl, add all-purpose flour, 1 tablespoon onion powder, 1 tablespoon garlic powder, oregano, 1 teaspoon salt and 1 teaspoon of freshly ground black pepper. Mix well. Into another bowl, add 3 eggs, mixed well. In a third bowl, add 1 cup of cornmeal and 1/2 cup of grated Parmesan cheese. Mix that up too and set aside. Cut your tomatoes to about 1/4 inch thickness. Dredge in the flour, then in the egg, then in the cornmeal.
• Into a fry pan, add about 1 inch of vegetable oil or olive oil and heat on medium high until 375° To test to see if the oil is hot enough, just add a tiny pinch of the flour mixture. If it bubble up, it's good to go. Add your tomatoes, carefully not to splash the oil and also not to overfill the pan.
• Into a bowl, add 1/2 cup sour cream and 1/4 cup buttermilk. (Hint: If you don't have buttermilk, make a fake. Just add 2 tablespoons of vinegar to regular milk and let it sit for about 5 minutes then use in place of actual buttermilk). Add 2 tablespoons chopped fresh parsley or celery leaves, freshly squeezed lime juice, dry dill weed or chopped fresh dill, chopped chives, finely minced garlic, salt and pepper.
• Now, for the heat. It's up to you. I assume if you love hot, you have a bit of an idea how much Tabasco sauce you like. I would add about 3 shakes, or just 1 teaspoon. If you don't appreciate the hot sauce, just leave it out. Mix well and chill, covered until ready to serve. You can make this a day or two ahead.
• Recipe from Karen Harris https://www.bittersaltysoursweet.com

FRIED GREEN TOMATOES

Steps:

• Slice tomatoes into 1/4 inch slices. If using tomatoes from the garden and varying sizes, cut to bite size pieces. Place sliced tomatoes into bowl and cover with buttermilk. Set in fridge overnight, or 6 hours minimum. Prepare coating with flour, salt & pepper, you can add other spices if desired. Coat buttermilk soaked tomatoes with flour mixture. Place coated tomatoes in medium-hot bacon grease. Flip the tomatoes after a minute or so, depending on oil temperature. Cook to a golden brown and season with salt and pepper.