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Fried Green Heirloom Tomatoes

Fried Green Heirloom Tomatoes

Fried green tomatoes are so delicious and I’ve been craving them for a while. Luckily, my daughter’s biology class does work on a local farm and she recently brought home a few heirloom green tomatoes so I could finally make them. I loosely followed a recipe I found on Tasty that was easy to do and the tomatoes were amazing. I served these fried green heirloom tomatoes with homemade buttermilk ranch dressing and they paired perfectly together.

Fried Green Heirloom Tomatoes

How to Make Fried Green Heirloom Tomatoes

Prepare the buttermilk ranch dressing–click this link to see the recipe.  Place in the refrigerator to allow flavors to mingle.

Slice the tomatoes into 1/2 inch thick slices. Lightly season both sides with sea salt and freshly cracked pepper, to taste.

Place 1/4 cup of flour in a shallow bowl.

In a separate shallow bowl add the remaining flour, cornmeal, garlic powder, paprika, and cayenne pepper. Season with some sea salt and freshly cracked pepper, to taste; mix well.

Lastly, whisk the egg and buttermilk together in a separate shallow bowl.

Heat enough oil to cover the bottom of a large skillet over medium-high heat until hot.

While the oil is heating, dredge the tomato slices first by completely coating them in the flour, then the buttermilk mixture, and finally the cornmeal mixture.

Using a fork, gently place the coated tomato slices in the HOT oil and cook for 1-2 minutes, or until golden brown. Carefully flip the tomatoes and cook for another 1-2 minutes, or until golden brown. Side Note: Do not overcook the tomatoes or they may become mushy inside. 

Remove the tomatoes to a paper towel lined plate then season with a bit of sea salt, to taste.

Place the fried green heirloom tomatoes on a serving plate and sprinkle with some fresh parsley. Serve immediately with the buttermilk ranch dressing. Enjoy!

Fried Green Heirloom Tomatoes

Fried Green Heirloom Tomatoes

Fried Green Heirloom Tomatoes

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Appetizer, Main, Side Dish
Cuisine: American
Servings: 2
Author: Pam / Original by Tasty

Ingredients

  • 3 green heirloom tomatoes, cut 1/2 inch thick
  • Sea salt and freshly cracked pepper, to taste
  • 3/4 cup flour, divided
  • 1/2 cup cornmeal, finely ground
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • Dash of Cayenne pepper, to taste
  • 1/2 cup buttermilk
  • 1 egg
  • Vegetable oil
  • Parsley, chopped for garnish
  • Serve with Buttermilk ranch dressing

Instructions

  • Prepare the buttermilk ranch dressing--click this link to see the recipe.  Place in the refrigerator to allow flavors to mingle.
  • Slice the tomatoes into 1/2 inch thick slices. Lightly season both sides with sea salt and freshly cracked pepper, to taste.
  • Place 1/4 cup of flour in a shallow bowl.
  • In a separate shallow bowl add the remaining flour, cornmeal, garlic powder, paprika, and cayenne pepper. Season with some sea salt and freshly cracked pepper, to taste; mix well.
  • Lastly, whisk the buttermilk and egg together in a separate shallow bowl. 
  • Heat enough oil to cover the bottom of a large skillet over medium-high heat until hot.
  • While the oil is heating, dredge the tomato slices first by completely coating them in the flour, then the buttermilk mixture, and finally the cornmeal mixture.
  • Using a fork, gently place the coated tomato slices in the HOT oil and cook for 1-2 minutes, or until golden brown.
  • Carefully flip the tomatoes and cook for another 1-2 minutes, or until golden brown.
    Side Note: Do not overcook the tomatoes or they may become mushy inside. 
  • Remove the tomatoes to a paper towel lined plate then season with a bit of sea salt, to taste. 
  • Place the fried green heirloom tomatoes on a serving plate and sprinkle with some fresh parsley. Serve immediately with the buttermilk ranch dressing. Enjoy!
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6 Comments

  1. Looks delicious. You may have a little southern girl in you.

  2. Now do you want to see the movie of the same name? These look terrific! It’s nice that your daughter’s biology class gets out for some practical experience.

  3. My MIL had some green tomatoes when we were there last weekend and I strongly hinted that I wanted some of them to take home and fry…but she didn’t bite!

  4. Jovina Coughlin says:

    We love fried green tomatoes, Your recipe looks delicious,

  5. these look amazing, pam! never will i ever pass up a fried green tomato. 🙂