Shelly's Recipe

Fried Green Tomatoes

Category: Recipes

Makes 4 to 6 servings

1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste

Combine egg and buttermilk; set aside.

Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

Buttermilk-Ranch-Herb Sauce
1 cup mayonnaise
1/3 cup buttermilk
1 1/2 tablespoons chopped fresh chives
2 teaspoons Ranch dressing mix
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt

Whisk together mayonnaise, buttermilk, chives, Ranch dressing mix, lemon zest, fresh lemon juice, freshly ground pepper, and salt. Serve immediately, or cover and chill up to 2 days.