Fried Green Heirloom Tomatoes
Servings 2
Equipment
- Large skillet
Ingredients
- 3 green heirloom tomatoes, cut 1/2 inch thick
- Sea salt and freshly cracked pepper, to taste
- ¾ cup flour, divided
- ½ cup cornmeal, finely ground
- ½ tsp garlic powder
- ¼ tsp paprika
- Dash of Cayenne pepper, to taste
- ½ cup buttermilk
- 1 egg
- Vegetable oil
- Parsley, chopped for garnish
- Serve with Buttermilk ranch dressing
Instructions
- Prepare the buttermilk ranch dressing–click this link to see the recipe. Place in the refrigerator to allow flavors to mingle.
- Slice the tomatoes into ½-inch thick slices. Lightly season both sides with sea salt and freshly cracked pepper to taste.
- Prepare the dredging station by placing ¼ cup of flour in a shallow bowl, and season with sea salt and freshly cracked pepper to taste.
- In a separate shallow bowl, add the remaining flour, cornmeal, garlic powder, paprika, and cayenne pepper. Season with some sea salt and freshly cracked pepper to taste; mix well.
- Lastly, whisk the egg and buttermilk in a bowl, season with sea salt and freshly cracked pepper to taste.
- Heat enough oil to cover the bottom of a large skillet over medium-high heat until hot.
- Meanwhile, dredge the tomato slices first by completely coating them in the flour. Next, dip them completely in the buttermilk mixture. Lastly, coat them in the cornmeal mixture.
- Fry the tomatoes by using a fork, gently place the coated tomato slices in the HOT oil, and cook for 1-2 minutes, or until golden brown. Carefully flip the tomatoes and cook for another 1-2 minutes, or until golden brown. Side Note: Do not overcook the tomatoes, or they may become mushy inside.
- Remove the tomatoes to a paper towel-lined plate, then season with a bit of sea salt to taste.
- Serve by placing the fried green heirloom tomatoes on a serving plate. Sprinkle with fresh parsley and serve with the buttermilk ranch dressing. Enjoy!