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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
    Calories 533
    Fat 27g
    Carbs 58g
    Fiber 4g
    Sugar 8g
    Protein 14g

Estimated values based on one serving size.

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Preparation

  1. 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. 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. Place ½ cup (60 G) of flour in a medium shallow bowl.
  4. 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. In another medium, whisk the eggs and buttermilk together.
  6. Dredge each tomato slice in the plain flour, then in the egg mixture, then in the seasoned cornmeal mixture.
  7. 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. 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. Serve the fried tomatoes with the buttermilk ranch.
  10. Enjoy!
 

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