Best Fried Green Tomatoes With Buttermilk Green Goddess Dressing Recipes

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BUTTERMILK FRIED GREEN TOMATOES



Buttermilk Fried Green Tomatoes image

I did a search and came up with many fried green tomato recipes on here, but this one is different in that it uses buttermilk, and no cornmeal. Culinary lore says that ripe red tomatoes felt so much like human skin that eating them was considered improperly erotic. In any case, there was something suspect about this New World member of the nightshade family that the Spaniards first brought back to Europe. One solution to it's naughty nature was to eat green tomatoes, which are firm and not nearly as sweet as ripe ones. This version is delicious. Cook times are guestimates.

Provided by Stinkerbell

Categories     Vegetable

Time 40m

Yield 12-15 slices

Number Of Ingredients 8

2 eggs
1 1/2 cups buttermilk
1 tablespoon self rising flour, plus
1 1/2 cups self rising flour
1 teaspoon salt, divided
1 teaspoon black pepper, divided
3 large green tomatoes, cut into 1/4 inch slices
vegetable oil (for frying)

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!

Nutrition Facts : Calories 92.3, Fat 1.3, SaturatedFat 0.5, Cholesterol 32.2, Sodium 448.8, Carbohydrate 16, Fiber 1, Sugar 3.4, Protein 4.2

FRIED GREEN TOMATOES WITH BUTTERMILK GREEN GODDESS DRESSING



Fried Green Tomatoes with Buttermilk Green Goddess Dressing image

I've shared recipes for fried green tomatoes before, but each time I've tried to gussy them up by adding herbs or layering them with other ingredients. I like those dishes, of course, but the fact is there is something wonderful about making fried green tomatoes the way my mother and grandmother made them-that is, simply. Stripped of nonessentials, the warm tartness of green tomatoes, tempered by a hint of sugar, and the toasted crunch of cornmeal crust shine through in perfect balance.

Yield serves 6 to 8

Number Of Ingredients 10

1/2 cup well-shaken buttermilk
1 large egg
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
Canola oil, for frying
4 large green tomatoes, cored and sliced into 1/2-inch-thick rounds
1/2 cup Buttermilk Green Goddess Dressing (page 284)

Steps:

  • Preheat the oven to 200°F. Line a rimmed baking sheet with a brown paper bag.
  • Place the buttermilk and egg in a shallow bowl and whisk to combine. Combine the flour, cornmeal, sugar, salt, and pepper in a separate shallow bowl and stir to mix.
  • Pour canola oil into a large skillet to just barely cover the bottom and place over medium-high heat until sizzling hot (see Know-how, page 100).
  • One at a time, dip the tomato slices first in the buttermilk mixture and then in the flour mixture to coat both sides, shaking off any excess. Working in batches to avoid overcrowding the skillet, carefully place 4 to 6 tomato slices in the hot oil and fry until the undersides are golden brown, about 2 minutes. Flip and fry until the other sides are golden brown, about 2 minutes. (Wait until the slices get nice and crispy before flipping them over only once; if you flip them any more, the coating will fall off.)
  • Use tongs or a slotted spatula to transfer the fried tomatoes to the prepared baking sheet to drain. Place in the oven to keep warm and repeat the process with the remaining tomato slices.
  • Season with additional salt and pepper and serve warm with the dressing drizzled over the top or on the side.

FRIED GREEN TOMATOES WITH SPICY RANCH DRESSING



Fried Green Tomatoes with Spicy Ranch Dressing image

Provided by Kardea Brown

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

1 cup all-purpose flour
1 tablespoon Miss Brown's House Seasoning, recipe follows
2 large eggs, lightly beaten
2 tablespoons buttermilk
2 cups panko
Canola oil, for frying
3 green tomatoes, cut into 1/3-inch-thick slices
Kosher salt
Spicy Ranch Dressing, recipe follows
1/2 cup of your favorite ranch dressing
1 tablespoon sriracha
1 tablespoon sour cream
1 teaspoon sweet paprika
Kosher salt and freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Stir together the flour and 1 teaspoon of the House Seasoning in a shallow pie plate or baking dish. In a separate baking dish, whisk together the eggs and buttermilk. In a third baking dish, stir together the panko and remaining 2 teaspoons House Seasoning.
  • Pour enough oil to come 1 inch up the sides of a large cast-iron skillet and heat to 375 degrees F over medium-high heat.
  • Working with one tomato slice at a time, dredge the in the flour mixture, shaking to remove any excess. Dip in the egg wash, letting any excess drip off. Coat in the panko mixture and then place on a plate. Repeat with the remaining tomato slices. Working in batches, fry the tomatoes until golden brown, about 3 minutes per side. Drain on a wire rack set in a sheet tray and sprinkle with salt while still hot. Serve warm with Spicy Ranch Dressing.
  • Stir together the ranch dressing, sriracha, sour cream and paprika in a small bowl. Season with salt and pepper.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

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