90% would make again
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!
Tasty Team
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 (125 g), divided
- 1 cup cornmeal (150 g), medium-grind
- 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.
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!