FRIED HEIRLOOM TOMATOES WITH HOMEMADE BUTTERMILK RANCH RECIPE BY TASTY
A classic southern snack that will keep you coming back! When you're picking tomatoes for this recipe, make sure they are firm, and watch the tomatoes carefully during frying to ensure they don't overcook. Otherwise, they will become mushy. We recommend serving them with our creamy buttermilk ranch. Happy dipping!
Provided by Betsy Carter
Categories Appetizers
Time 30m
Yield 4 serving
Number Of Ingredients 18
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!
Nutrition Facts : Calories 535 calories, Carbohydrate 59 grams, Fat 27 grams, Fiber 4 grams, Protein 14 grams, Sugar 8 grams
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