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Michael Symon's Fried Green Tomatoes with Buttermilk Dipping Sauce

Fried Green Tomatoes Michael Symon
So good you'll want to eat them all!
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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