KJ Fried Green Tomatoes with Tarragon Buttermilk Ranch Recipe

By CheeseDiva

Ingredients

• For the fried green tomatoes:
• 2 large unripe green tomatoes, sliced 1/2 -inch thick
• 1 cup buttermilk
• 6 slices bacon
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/4 tsp. garlic salt
• 1/4 tsp. black pepper
• 1 tsp. kosher salt
• 1 pinch cayenne pepper
• 1/4 tsp. good sea salt, for plating
• For the Tarragon Buttermilk Ranch:
• 1/2 C. buttermilk
• 1/2 C. mayonnaise
• 1 Tbsp. freshly squeezed lemon juice
• 1 Tbsp. chives, minced
• 1 Tbsp. parsley, minced
• 1 scallion, sliced thin
• 1/4 tsp. granulated garlic
• 1/4 tsp. celery salt
• 1/4 tsp. onion powder
• 1/4 tsp. tarragon, chopped
• 1/8 tsp. black pepper

Details

Servings 4
Adapted from kj.com

Preparation

Step 1

Instructions

For the fried green tomatoes:

In a medium sized bowl, soak the tomatoes in the buttermilk and set aside.

In a 12-inch cast iron skillet, fry the bacon over medium heat until crispy. Remove bacon once done and eat as a snack or reserve for another purpose, such as BLT’s.

In a large bowl, mix the remaining dry ingredients. Using tongs or a fork, remove the tomato slices from the buttermilk and coat with the cornmeal-flour mixture. Place the tomato slices in the cast iron skillet with the bacon fat and fry until golden brown on both sides.

Place the fried tomatoes on a paper towel lined plate and sprinkle with finishing salt. Serve immediately with Tarragon Buttermilk Ranch on the side.

For the Tarragon Buttermilk Ranch:

Combine all ingredients and mix well. Refrigerate until ready to use. This dressing can be refrigerated for up to 1 week.

Instructions