Monday, May 11, 2015

Fried Green Tomatoes

We're entering tomato season, which means it's the PERFECT time to start enjoying some fried green tomatoes. This very southern dish uses unripe green tomatoes, which means they're a bit firmer and perfect for frying.

I'm not one to shy away from the occasional fried treat, but this recipe, served up with buttermilk dressing in lieu of heavy ranch dressing, is a bit lighter than some others that I've tried. Plus, the quick brine in cider vinegar means that the tomatoes don't require a heavy dose of salt.

What You'll Need:
1 cup water
1 cup cider vinegar
2 Tbsp sugar
3/4 tsp kosher salt, divided
16 1/4 inch thick slices of green tomatoes
7 Tbsp nonfat buttermilk, divided
2 Tbsp chopped basil
3 Tbsp mayonnaise
1 tsp finely chopped thyme
2 tsp cider vinegar
1 garlic clove, minced
1/2 tsp freshly ground black pepper, divided
3/4 GF panko breadcrumbs
1/3 cup masa harina
1 large egg
1 large egg white
1/2 cup all purpose GF flour
3 Tbsp canola oil


  1. Combine 1 cup of vinegar, with 1 cup of water, 2 Tbsp sugar, and 1/2 tsp salt in  a medium saucepan. Bring to a boil.
  2. Add tomato slices to the brine. Cook for about 2 minutes, then remove from heat and allow them to sit for 15 minutes. 
  3. White the tomatoes brine, combine 5 Tbsp buttermilk and the next 5 ingredients on the list (down to the garlic). Stir vigorously with a whisk and season with a bit of black pepper. Set aside.
  4. Drain the tomatoes and pat them dry. Then stir the panic together with the masa marina, remaining 1/4 tsp of salt, and a bit of black pepper. 
  5. In a shallow dish, combine the last 2 Tbsp buttermilk with the egg and egg white. Whisk well.
  6. Place flour in a shallow dish, then dredge each tomato slice in the flour, followed by the egg mixture, then in the panko mixture.
  7. Heat a large skillet over medium-high heat and add enough canola oil so that it just barely coats the bottom. Add the tomatoes (just one layer at a time, do not overlap!) and allow them to cook for about 4 minutes on one side. Then flip. 
  8. Cook the tomatoes until golden on both sides, adding more oil to the pan as needed.
  9. Remove the tomatoes from the oil and allow them to drain on paper towels. Serve with the buttermilk dressing while they're hot!

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