Buttermilk Fried Green Tomatoes

fried green tomatoesWe’ve never met a fried green tomato we didn’t like, but this one tops our favorites list.

Buttermilk Fried Green Tomatoes
Yields: 8 Servings
  • 6 medium green tomatoes (2½ to 3 pounds), sliced ¼ to ½ inch thick
  • 2 cups whole buttermilk
  • 2 teaspoons hot sauce
  • 1½ cups stone-ground cornmeal
  • 1½ cups ground pork rinds
  • 1 cup all-purpose flour
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Vegetable oil, for frying
  • Buttermilk Ranch Dip (recipe follows)
  1. Place tomato slices on a wire rack over a baking sheet.
  2. In a shallow dish, whisk together buttermilk and hot sauce. In another shallow dish, whisk together cornmeal, pork rinds, flour, salt, pepper, onion powder, garlic powder, and paprika.
  3. Dip tomato slices in buttermilk mixture, letting excess drip off. Dredge in cornmeal mixture, gently pressing to adhere. Return tomatoes to prepared rack.
  4. In a large deep skillet or fryer, pour oil to halfway full, and heat over medium-high heat until a deep-fry thermometer registers 360°. Working in batches, carefully place tomatoes in hot oil, being careful to avoid overcrowding. Fry, turning occasionally, until golden brown, about 3 minutes. (Adjust heat as needed to maintain 360°.) Remove tomatoes using a slotted spoon, and let drain on prepared rack. Serve with Buttermilk Ranch Dip.

Buttermilk Ranch Dip
Yields: 3 Cups
  • 1¼ cups whole buttermilk
  • 1 cup sour cream
  • ¾ cup mayonnaise
  • ¼ cup chopped fresh dill
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh chives
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  1. In a medium bowl, whisk together all ingredients until well combined.
  2. Refrigerate for up to 1 week.



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