Fried Heirloom Tomatoes With Homemade Buttermilk Ranch
These juicy fried heirloom tomatoes make for the perfect snack.
- 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
- 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.