Buttermilk Fried Green Tomatoes Recipes

FRIED GREEN TOMATOES WITH BBQ-BUTTERMILK SAUCE

Fried Green Tomatoes with BBQ-Buttermilk Sauce image

Provided by Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

Coconut oil, for frying
1 1/2 cups cornmeal
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon pepper
1 cup flour
3 eggs, beaten
2 green tomatoes, sliced
Salt and freshly ground black pepper
1/2 cup mayonnaise
1/4 cup buttermilk
2 tablespoons barbecue sauce
1 tablespoon apple cider vinegar
1 teaspoon lime juice
1 teaspoon brown sugar
Salt and freshly ground black pepper

Steps:

For the tomatoes: In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
In a shallow dish, add the cornmeal, paprika, salt, cayenne and pepper. Mix will. Place the flour on a separate shallow dish. Place the beaten eggs into another shallow dish. Dredge the slices of tomato into the flour, then the eggs and finally in the seasoned cornmeal. Place the breaded tomatoes in the oil and fry until golden brown, about 3 minutes on each side. Remove and drain the tomatoes on paper towels. Season with salt and pepper.
For the sauce: Mix the mayonnaise, buttermilk, barbecue sauce, vinegar, lime juice and brown sugar in a bowl. Season with salt and pepper. Serve the sauce alongside the fried tomatoes.

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

Ingredients

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

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