WEEKDAYS 1e|12c|p

Fried Green Tomatoes with Buttermilk Dipping Sauce

Michael Symon
Servings: 4
1 to 30 min

Finally something you can do with those leftover green tomatoes in your garden. Don't throw them out, make this dish!

  • Ingredients
  • step-by-step directions
Fried Green Tomatoes with Buttermilk Dipping Sauce
  • For the Tomatoes:
  • 3 Green Tomatoes (sliced into 1/3-inch thick slices)
  • 1/2 cup Flour
  • 1/2 cup Buttermilk
  • 1/2 cup Cornmeal
  • Vegetable Oil or Lard to fry
  • For the Sauce:
  • 1/4 cup Buttermilk
  • 1 clove Garlic
  • 1 tablespoon Shallot (minced)
  • 1/4 cup Parsley Leaves
  • 2 tablespoons Red Wine Vinegar
  • 3 tablespoons Olive Oil
  • 1 tablespoon Mustard
  • Salt and Freshly Ground Pepper
  • For the Tomatoes: Fill a deep sided cast iron skillet with 1/2-inch of vegetable oil or lard and heat to 360F.
  • Arrange the flour, buttermilk, and cornmeal in three separate shallow dishes. Season the flour with salt and pepper.
  • Dip the tomato slices into the flour, then buttermilk, then cornmeal, and then into the oil, and fry for 2 to 3 minutes per side, until golden brown. Be careful not to crowd the pan. Transfer to a paper towel lined plate.
  • For the Sauce: In a blender, combine the sauce ingredients and blend until emulsified. Check seasonings and adjust. Serve with the fried green tomatoes.
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