Fried Green Tomatoes With Cayenne Buttermilk Ranch Dressing Recipes

FRIED GREEN TOMATOES

Steps:

• In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
• Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels. Serve with hot pepper sauce and lemon.

BUTTERMILK FRIED GREEN TOMATOES

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!

FRIED GREEN TOMATOES WITH SPICY HOMEMADE BUTTERMILK RANCH DRESSING

Steps:

• Into a small bowl, add all-purpose flour, 1 tablespoon onion powder, 1 tablespoon garlic powder, oregano, 1 teaspoon salt and 1 teaspoon of freshly ground black pepper. Mix well. Into another bowl, add 3 eggs, mixed well. In a third bowl, add 1 cup of cornmeal and 1/2 cup of grated Parmesan cheese. Mix that up too and set aside. Cut your tomatoes to about 1/4 inch thickness. Dredge in the flour, then in the egg, then in the cornmeal.
• Into a fry pan, add about 1 inch of vegetable oil or olive oil and heat on medium high until 375° To test to see if the oil is hot enough, just add a tiny pinch of the flour mixture. If it bubble up, it's good to go. Add your tomatoes, carefully not to splash the oil and also not to overfill the pan.
• Into a bowl, add 1/2 cup sour cream and 1/4 cup buttermilk. (Hint: If you don't have buttermilk, make a fake. Just add 2 tablespoons of vinegar to regular milk and let it sit for about 5 minutes then use in place of actual buttermilk). Add 2 tablespoons chopped fresh parsley or celery leaves, freshly squeezed lime juice, dry dill weed or chopped fresh dill, chopped chives, finely minced garlic, salt and pepper.
• Now, for the heat. It's up to you. I assume if you love hot, you have a bit of an idea how much Tabasco sauce you like. I would add about 3 shakes, or just 1 teaspoon. If you don't appreciate the hot sauce, just leave it out. Mix well and chill, covered until ready to serve. You can make this a day or two ahead.
• Recipe from Karen Harris https://www.bittersaltysoursweet.com

FRIED HEIRLOOM TOMATOES WITH HOMEMADE BUTTERMILK RANCH RECIPE BY TASTY

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!

CAYENNE BUTTERMILK RANCH DRESSING

Steps:

• Whisk all the ingredients together in a bowl. Pour into a container with a lid, and store in the fridge til needed.

FRIED GREEN TOMATOES WITH CAYENNE BUTTERMILK RANCH DRESSING

Steps:

• Core the tomatoes and cut off the ends. Slice them into 1/4-inch rounds, and dry between several layers of paper towels to get rid of the excess moisture. Sprinkle lightly with Creole Seasoning on both sides.
• Whisk together the eggs and a pinch of black pepper in a shallow bowl. In another shallow bowl or plate, combine the panko crumbs, salt, cayenne pepper, and the remaining 2 teaspoons black pepper. Dip the tomato slices in the egg mixture and then in the panko crumbs, pressing to coat them well on both sides and around the edges. Lift the coated pieces onto a rack set over a baking sheet. Pop them in the fridge for half an hour to set the crumbs.
• Grab a heavy 12-inch skillet and heat the oil over medium heat. When the oil is hot, slide in a few tomatoes without crowding the pan. They should sizzle and bubble around the edges. Cook for 2 to 3 minutes on each side, til brown. Take them out of the pan, then add a bit more oil and get it hot before starting a second batch.
• Drain the fried tomato slices on paper towels. Arrange them around the outside edge of a plate, sprinkle them with some grated Pecorino Romano cheese, and set a bowl of Cayenne Buttermilk Ranch Dressing in the middle for dipping.