Fried Green Tomatoes With Buttermilk Green Goddess Dressing Food

FRIED GREEN TOMATO SALAD WITH BUTTERMILK DRESSING

Steps:

• Whisk together first 6 ingredients, ½ cup of the buttermilk, 1 teaspoon of the salt, and ½ teaspoon of the black pepper. Cover; chill buttermilk dressing until ready to serve.
• Pour vegetable oil to a depth of 3 inches in a large cast-iron Dutch oven; heat over high to 350°F. Whisk together egg and remaining ½ cup buttermilk in a shallow dish. Combine cornmeal, cayenne, ½ cup of the flour, 1 teaspoon of the salt, and ½ teaspoon of the black pepper in a second shallow dish. Combine remaining ½ cup flour, ½ teaspoon salt, and ½ teaspoon black pepper in a third shallow dish. Working with 1 slice at a time, dredge tomato in flour mixture, then in egg mixture, and then in cornmeal-flour mixture.
• Fry tomato slices, in 2 batches, in hot oil until browned, about 3 to 4 minutes total, turning slices halfway through frying. Drain on paper towels.
• Combine lettuces and red onion in a large bowl. Toss lettuce mixture with ¼ cup of the buttermilk dressing, reserving the rest. Divide salad among 4 plates, top each with 3 fried green tomatoes. Drizzle evenly with remaining dressing.

FRIED GREEN TOMATOES

Steps:

• Slice and salt green tomatoes: Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.
• Set out shallow bowls with coating ingredients: While the salted green tomato slices are resting, place in three separate, shallow bowls: 1) the flour and Cajun seasoning (if using), 2) buttermilk and egg, and 3) breadcrumbs and cornmeal. Whisk together the egg and buttermilk.
• Bread the tomato slices: Heat the oil in a skillet on medium heat. Dip the green tomato slices in the flour-seasoning, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix.
• Fry the breaded tomatoes: In the skillet, fry half of the coated tomato slices at a time, for 3 to 5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain. These fried green tomatoes are fantastic with a little hot sauce or remoulade .

BUTTERMILK FRIED GREEN TOMATOES

Steps:

• In a bowl, mix together the eggs and buttermilk.
• Whisk in the 1 TBS flour, 1/2 the salt and 1/2 the pepper.
• Soak the tomatoes in this liquid for about half an hour.
• Whisk together the remaining flour, salt and pepper.
• Heat about 1 inch of oil to 350*F in a heavy skillet.
• (I use my cast iron one).
• Dredge the tomato slices, one at a time in the seasoned flour, shaking off any excess.
• Fry the slices in hot oil.
• Do NOT crowd.
• (slices should not overlap as they cook).
• Fry each side until it begins to turn brown.
• Turn in the oil and fry until golden brown and crisp.
• Drain on paper towel.
• Salt to taste.
• Serve with tomato chutney.
• Yummy!

BUTTERMILK GREEN GODDESS DRESSING

Steps:

• In a processor, purée 1/2 cup mayonnaise, 1/3 cup buttermilk, 1/4 cup chopped fresh chives, 1/4 cup coarsely chopped flat-leaf parsley, 1 tablespoon chopped fresh tarragon, 1 tablespoon fresh lemon juice, 2 anchovy fillets packed in oil (drained, chopped), and 1 chopped garlic clove until smooth. Season with kosher salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Cover and chill.

FRIED GREEN TOMATOES

Steps:

• In a deep-fryer, preheat oil to 350 degrees F.
• Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and serve with Buttermilk Dipping Sauce:
• In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool.
• In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.

FRIED GREEN TOMATOES WITH SPICY RANCH DRESSING

Steps:

• Stir together the flour and 1 teaspoon of the House Seasoning in a shallow pie plate or baking dish. In a separate baking dish, whisk together the eggs and buttermilk. In a third baking dish, stir together the panko and remaining 2 teaspoons House Seasoning.
• Pour enough oil to come 1 inch up the sides of a large cast-iron skillet and heat to 375 degrees F over medium-high heat.
• Working with one tomato slice at a time, dredge the in the flour mixture, shaking to remove any excess. Dip in the egg wash, letting any excess drip off. Coat in the panko mixture and then place on a plate. Repeat with the remaining tomato slices. Working in batches, fry the tomatoes until golden brown, about 3 minutes per side. Drain on a wire rack set in a sheet tray and sprinkle with salt while still hot. Serve warm with Spicy Ranch Dressing.
• Stir together the ranch dressing, sriracha, sour cream and paprika in a small bowl. Season with salt and pepper.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

FRIED GREEN TOMATOES WITH BUTTERMILK GREEN GODDESS DRESSING

Steps:

• Preheat the oven to 200°F. Line a rimmed baking sheet with a brown paper bag.
• Place the buttermilk and egg in a shallow bowl and whisk to combine. Combine the flour, cornmeal, sugar, salt, and pepper in a separate shallow bowl and stir to mix.
• Pour canola oil into a large skillet to just barely cover the bottom and place over medium-high heat until sizzling hot (see Know-how, page 100).
• One at a time, dip the tomato slices first in the buttermilk mixture and then in the flour mixture to coat both sides, shaking off any excess. Working in batches to avoid overcrowding the skillet, carefully place 4 to 6 tomato slices in the hot oil and fry until the undersides are golden brown, about 2 minutes. Flip and fry until the other sides are golden brown, about 2 minutes. (Wait until the slices get nice and crispy before flipping them over only once; if you flip them any more, the coating will fall off.)
• Use tongs or a slotted spatula to transfer the fried tomatoes to the prepared baking sheet to drain. Place in the oven to keep warm and repeat the process with the remaining tomato slices.
• Season with additional salt and pepper and serve warm with the dressing drizzled over the top or on the side.