WEEKDAYS 1e|12c|p

Fried Green Tomatoes with Buttermilk Dipping Sauce

Fried Green Tomatoes Michael Symon
Finally something you can do with those leftover green tomatoes in your garden. Don't throw them out, make this dish!
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by :
Finally something you can do with those leftover green tomatoes in your garden. Don't throw them out, make this dish!
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ingredients
  • 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
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Vegetable Oil or Lard to fry
    For the Tomatoes: Fill a deep sided cast iron skillet with 1/2-inch of vegetable oil or lard and heat to 360F.
  • 2
    1/2 cup Flour
    1/2 cup Buttermilk
    1/2 cup Cornmeal
    Arrange the flour, buttermilk, and cornmeal in three separate shallow dishes. Season the flour with salt and pepper.
  • 3
    3 Green Tomatoes (sliced into 1/3-inch thick slices)
    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.
  • 4
    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 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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