It’s the perfect time of year for fried green tomatoes, and when they’re crusted in cornmeal and served with a buttermilk dressing, you just can’t beat them!
I absolutely love fried green tomatoes. I’ve had so many amazing variations at different restaurants, so I thought it was finally time to make them myself. I’ve kept the tomatoes really simple, switching up regular breadcrumbs for stone ground cornmeal. I think the cornmeal add a really nice flavor and wonderful crunch (you can absolutely use regular breadcrumbs if you’d like). For the toppings, pickled cucumbers and buttermilk dressing…classic flavors that work extremely well together.
Best thing about the fried green tomatoes? I made them in my KRUPS deep fryer.
I absolutely love frying at home, but sometimes it’s pretty difficult to do on the stovetop. The biggest issue is that the heat of the oil just doesn’t stay at a steady temperature in a regular pot, causing uneven cooking and sometimes very burnt food. I usually end up pan-frying a lot of items, but there are certain dishes you just need to deep fry.
When I opened the KRUPS fryer, I expected it to take me awhile to get it up and running, but it turned out to be a breeze. The thing sits right on your countertop (make sure it’s close to an available outlet as the cord isn’t that long) and is a no fuss, no muss kind of appliance. I absolutely love it.
There’s multiple fryer baskets, a fitted cover to eliminate splattering, and a built-in timer so that you’ll always know when your food is ready. I mean, it really fulfills all your frying needs. And the best part…the cleanup is super easy. The oil sits in a deep container that can easily be removed from the base to be washed.
So, let’s just say, I was very excited to get some oil heated up and some tomatoes bubbling away. For the finishing touch, I quickly pickled some cucumbers and tossed them in a creamy buttermilk dressing. Some shaved fennel and fresh herbs turn it into the perfect, unique topping for the fried green tomatoes. Enjoy!
You can buy a KRUPS deep fryer here so you can make these yourself!
Fried Green Tomatoes with Pickled Cucumbers & Buttermilk Dressing
crispy, fried green tomatoes served with pickled cucumbers & buttermilk dressing
- ½ cup sugar
- ½ cup white wine vinegar
- 1 cup water
- 8 oz thinly sliced cucumbers
- 8 oz Greek yogurt
- ¼ cup buttermilk
- 2 tbsp lemon juice
- ½ tsp lemon zest
- ½ tsp salt
- 1 tsp chopped dill
- 1 tsp chopped chives
- 2 oz shaved fennel
Fried Green Tomatoes
- 4 large green tomatoes
- ¾ cup all-purpose flour
- 4 eggs
- 1 cup stone ground cornmeal
- oil for frying
- Combine the sugar, vinegar, and water in a small saucepan. Bring the liquid to a simmer. Meanwhile, place the cucumbers in a bowl. Pour the liquid over the cucumbers. Make sure all the cucumbers are submerged (I’ll usually press a piece of plastic wrap on top of them) and let sit for 30-45 minutes, or until cool.
- Whisk the Greek yogurt, buttermilk, lemon juice, lemon zest, and salt together in a mixing bowl. Fold in the chopped dill and chives. Add the fennel. Use a strainer to retrieve the pickled cucumbers from the liquid. Let them drain slightly, and then add them to the dressing (you don’t want them to be completely dry, because the liquid will add a nice tangy flavor). You can reserve the pickling liquid for other pickling projects, if desired. Stir everything together well and chill until ready to serve.
Fried Green Tomatoes
- Add oil to your deep fryer and preheat to 350F. Cut the ends off each tomato. Slice the tomatoes into ¼” rings. Season the tomatoes on both sides with salt and black pepper. Prepare three separate shallow dishes, one with the flour, one with the eggs, and one with the cornmeal. Season the flour and cornmeal with a pinch of salt and black pepper, mixing well. Beat the eggs. Dredge the tomatoes through the flour, then the eggs, and finally the cornmeal. Make sure they are fully coated with each ingredient. When the oil is ready, start to fry the tomatoes (work in batches so you don’t overcrowd the fryer). Fry for 3-4 minutes, or until the tomatoes are golden brown and crisp. Drain the tomatoes onto paper towels and immediately season with a pinch of salt. Serve the tomatoes with the buttermilk dressing.
- Serving Size: 4
For a really beautiful summer tart, check out my previous recipe: Summer Squash Tart with Ricotta & Truffle Oil
[This post is sponsored by Krups. I love working with and supporting brands who offer wonderful products that align with my style of cooking and food philosophies. All opinions are my own, and I only promote products I truly believe in!]
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