February 04, 2016
They are a hit every time we serve them for catering – especially paired with our homemade Herbed Buttermilk Ranch Dipping sauce…which also doubles as a salad dressing or even a perfect spread for burgers, BLT’s, and is great on grilled chicken sandwiches. And by the way, a fried green tomato is also good in salads and on burgers, BLT’s, and grilled chicken sandwiches.
Many restaurants use yellow cornmeal or a thick batter as the breading. I do neither for I want the true essence of the pungent tart green tomato to shine through…so I just use buttermilk and flour. It’s that simple.
Make sure you use a fully green tomato with absolutely no red…for this is the southern tradition. A green tomato is just an un-ripe tomato. If you leave them on your counter for a few days – it will turn red on its own.
- Green Tomatoes from your grocery store
- 2 cups Marburger Gourmet Buttermilk
- 3 cups all-purpose flour
- 2 teaspoons Kosher salt
- 1 teaspoon fresh cracked black pepper
- Vegetable or Canola Oil
- Extra Kosher salt for as soon they come from fryer
Cut green tomatoes in ¼” thick slices, put in Marburger buttermilk. These can marinate in buttermilk for up to 2 to 3 hours.
Season flour with salt and pepper.
Heat oil to 365 degrees
Drain a hand full of tomatoes and toss in seasoned flour. Shake off excess flour and fry in hot oil until golden brown and crispy. Sprinkle with Kosher salt and serve with our Herbed Buttermilk Ranch Dipping Sauce.
HERBED BUTTERMILK RANCH
½ cup Hellmann’s mayonnaise
½ cup Breakstone’s sour cream
1 cup Marburger Gourmet buttermilk
1 tablespoon fresh lemon juice
2 large cloves garlic
1 teaspoon salt
1 teaspoon black pepper
1 bunch green onion (scallions) – use all but 2” of the green
1 bunch fresh cilantro
1 bunch Italian parsley
Put all the ingredients in a Cuisinart or food processor and blend until smooth.