Fried Heirloom Tomatoes With Homemade Buttermilk Ranch
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!
by Betsy Carter and Karlee Rotoly
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Ingredients
for 4 serving
Homemade Buttermilk Ranch Dressing
-
¾ cup sour cream (170 g) -
3 tablespoons mayonnaise -
⅓ cup buttermilk (80 mL) -
1 tablespoon lemon juce -
2 tablespoons fresh dill, minced, loosely packed -
½ teaspoon freshly ground black pepper -
1 teaspoon onion powder -
¾ teaspoon garlic powder -
1 teaspoon kosher salt
Fried Tomatoes
-
1 ½ lb heirloom tomato (680 g) -
1 ¼ teaspoons kosher salt, plus more to taste -
1 cup all purpose flour, divided (125 g) -
1 cup cornmeal, medium-grind (150 g) -
¼ teaspoon cayenne, to taste -
1 teaspoon garlic powder - 2 large eggs
-
1 cup buttermilk (240 mL) - canola oil, for frying
Nutrition Info
Shop ingredients with-
Calories
533
-
Fat
27g
-
Carbs
58g
-
Fiber
4g
-
Sugar
8g
-
Protein
14g
Estimated values based on one serving size.
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Preparation
- 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!
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Tips
-
taytaybaker
This was really good but I would add a bit more dill to the Ranch!!
2019-05-04T18:45:56Z Helpful (21) -
lexybear
It was delicious I added the same thing but I used jalapeños instead and it was delicious
2019-05-04T16:06:57Z Helpful (13) -
yesssfoodie
My family grows herlom tomatoes and they are so so so so so good fried!!! I used this recipe and it was a HIT!! So so so so good!!! Would make this again! 😘😘😍🥰🥳😜
2019-05-06T00:58:44Z Helpful (11) -
chef_mari93
Be sure to make the ranch first! Fry the tomatoes on medium LOW, slice on the thinner side.
2019-06-09T21:28:12Z Helpful (8)
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