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Fried Green Heirloom Tomatoes
A simple and flavorful recipe that's sure to be a favorite.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2
Course:
Side Dish , Main Course , Appetizer
Cuisine:
American
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 1/2 inch thick slices. Lightly season both sides with sea salt and freshly cracked pepper, to taste.
- Place 1/4 cup of flour in a shallow bowl.
- 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 buttermilk and egg together in a separate shallow bowl.
- Heat enough oil to cover the bottom of a large skillet over medium-high heat until hot.
- While the oil is heating, dredge the tomato slices first by completely coating them in the flour, then the buttermilk mixture, and finally the cornmeal mixture.
- 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.
- Place the fried green heirloom tomatoes on a serving plate and sprinkle with some fresh parsley. Serve immediately with the buttermilk ranch dressing. Enjoy!
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