Fried Green Tomatoes with Buttermilk Dipping Sauce

By Brie

Finally something you can do with those leftover green tomatoes in your garden. Don't throw them out, make this dish!

Ingredients

• For the Tomatoes:
• 3 Green Tomatoes (sliced into 1/3-inch thick slices)
• 1/2 cup Flour
• 1/2 cup Buttermilk
• 1/2 cup Cornmeal
• Vegetable Oil or Lard to fry
• For the Sauce:
• 1/4 cup Buttermilk
• 1 clove Garlic
• 1 tablespoon Shallot (minced)
• 1/4 cup Parsley Leaves--chopped--minced
• 2 tablespoons Red Wine Vinegar
• 3 tablespoons Olive Oil
• 1 tablespoon Mustard
• Salt and Freshly Ground Pepper

Preparation

Step 1

For the Tomatoes: Fill a deep sided cast iron skillet with 1/2-inch of vegetable oil or lard and heat to 360F.

Arrange the flour, buttermilk, and cornmeal in three separate shallow dishes. Season the flour with salt and pepper.

Dip the tomato slices into the flour, then buttermilk, then cornmeal, and then into the oil, and fry for 2 to 3 minutes per side, until golden brown. Be careful not to crowd the pan. Transfer to a paper towel lined plate.


For the Sauce:

In a blender, combine the sauce ingredients and blend until emulsified. Check seasonings and adjust. Serve with the fried green tomatoes.