Fried Heirloom Tomatoes With Homemade Buttermilk Ranch

Fried Heirloom Tomatoes With Homemade Buttermilk Ranch

4.3(174)

A classic southern snack that will keep you coming back! When you’re picking tomatoes for this recipe, make sure they are firm, and watch the tomatoes carefully during frying to ensure they don’t overcook. Otherwise, they will become mushy. We recommend serving them with our creamy buttermilk ranch. Happy dipping!

Cook Time
20 minutes
Total Time
30 minutes
Yield
4 serving

How to Make It

1. Step
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.
2. Step
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.
3. Step
Place ½ cup (60 G) of flour in a medium shallow bowl.
4. Step
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.
5. Step
In another medium, whisk the eggs and buttermilk together.
6. Step
Dredge each tomato slice in the plain flour, then in the egg mixture, then in the seasoned cornmeal mixture.
7. Step
Pour ½ inch (1 ¼ cm) of canola oil into a large skillet. Heat over medium-high heat until the temperature reaches 400ºF (200ºC).
8. Step
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.
9. Step
Serve the fried tomatoes with the buttermilk ranch.
10. Step
Enjoy!

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