Tomatoes are the often a fan favorite of the gardening scene. When you think of a tomato, most people typically imagine beautiful, bright red beefsteak tomatoes or deliciously sweet, bite-sized cherry tomatoes. It’s hard to deny the delectable and juicy taste of a ripe tomato, freshly plucked from the vine, and still warm from the sun. But-- if you just can’t wait for them ripen, or have come to the end of your growing season with a few of your tasty toms still green and unripe, we have a savory solution for you.
What you’ll need for this recipe:
- Cutting board and knife
- Paper towel roll
- Three shallow bowls
- Shallow pot for frying
- Slotted spoon
- Drying rack
- 5 large green tomatoes (heirloom variety), sliced ½ inch thick.
- 1 ½ tsp coarse kosher salt
- 1 ½ cup all-purpose flour, divided
- 1 cup buttermilk
- 1 large egg
- 1 cup Nut Crumbs
- 1 tbsp seasoned salt (or make your own)
- Vegetable oil, for frying
- Spicy Buttermilk Ranch
- Slice tomatoes and place on a single layer on double layer of paper towels. Generously salt with ¾ tsp salt. Flip tomatoes and sprinkle with remaining ¾ tsp salt. Let stand for a minimum of 30 minutes, the longer the better. Occasionally pat off moisture with paper towel. This process draws out moisture and keeps the tomato slices firm after frying.
- Heat oil for frying. The ideal temperature is 375°F, and should be kept at a consistently high temperature for crispy and golden frying.
- Make your Spicy Buttermilk Ranch dipping sauce.
- Gather 3 shallow bowls. In the first, add ½ cup flour. In the second, combine egg and buttermilk, whisking until combined. In the third dish, whisk together remaining 1 cup of flour, nut crumbs, and seasoned salt.
- Test oil by tossing a crumb into your pan. Crumb should sizzle and oil should bubble around the crumb.
- Set up a wire drying rack over a layer of paper towels to place tomatoes once fried.
- For each tomato slice, pat dry, then dredge in flour, followed by egg mixture, then nut crumb mixture, back to egg, and again into nut crumb mixture.
- Immediately place into oil and fry for about 4 minutes per side, or until golden brown.
- Remove from oil and place on wire rack to allow excess oil to dissipate (do not stack slices), and serve immediately with Spicy Buttermilk Ranch Dressing.