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The BEST Fried Green Tomatoes with Garlic and Buttermilk Sauce

  • Author: Roz Corieri Paige | La Bella Vita Cucina

Ingredients

  • 8 green tomatoes, sliced ½” to ¾” thick.
  • 4 tsps. freshly-cracked sea salt
  • Garlic-Buttermilk Coating
  • 2 cups whole buttermilk
  • 4 tsp. chili sauce
  • ½ tsp. garlic powder
  • Breading
  • 3 cups all-purpose flour
  • 2 cups yellow cornmeal
  • 1 cup Italian breadcrumbs
  • 1 tsp. freshly-cracked black pepper
  • Garlic, Bacon Buttermilk Sauce
  • 4 slices thick-cut bacon
  • 1’2 cup mayonnaise
  • ¼ cup whole buttermilk
  • 2 Tbsp. fresh Italian parsley, minced
  • 2 Tbsp. fresh chives, chopped fine
  • 1 tsp. French Dijon mustard
  • ½ tsp. chii sauce
  • 1/2 tsp. garlic powder
  • 1/4 tsp. (each) freshly cracked sea salt and black pepper

Instructions

Prepare the Garlic, Bacon Buttermilk Sauce

  1. Cook at least 4 slices of bacon until nicely browned and cooked thoroughly.
  2. Allow bacon to cool and then chop it up into tiny pieces.
  3. Combine and mix the buttermilk and mayonnaise in a small mixing bowl.
  4. Add the chopped bacon, Italian parsley, chives,mustard, chili sauce, garlic powder, salt and pepper.
  5. Mix well, cover and chill.

Prepare the Tomatoes

  1. Lay paper towels on top of several cookie/baking racks and place in a baking sheet.
  2. Lay the tomato slices on the paper towels, generously sprinkling each slice with 1 – 2 tsp. of salt.
  3. Allow the salted tomatoes to sit and sweat for 30 minutes.
  4. Shake the liquid from the tomatoes and pat dry with clean paper towels.
  5. Heat a deep heavy pan half-way full of canola or vegetable oil, on the highest setting.

Prepare the Garlic-Buttermilk Coating

  1. In a medium sized, shallow baking dish, mix the buttermilk, chili sauce and garlic powder together

Prepare the Breading

  1. In another medium sized, shallow baking dish, mix the flour, cornmeal, Italian breadcrumbs, garlic powder, and ½ tsp. each of salt and pepper

Preparation of the Fried Green Tomatoes

  1. Place each slice of tomato in the buttermilk mixture and coat well on both sides, and allowing extra milk to drip off.
  2. Place buttermilk-coated tomato slices in the flour-cornmeal mixture, covering both sides and slightly pressing down for the dry coating to stick.
  3. Repeat the dipping into buttermilk and back into the flour-cornmeal mixture a SECOND time, again gently pressing so that the double-coating sticks.
  4. Immediately and carefully place the coated tomato slices into the ‘very’ hot oil in a heavy cast iron skillet, being careful not to splatter the hot oil and not overcrowding the tomatoes.
  5. I like to cook about 5 or 6 slices at a time so that the temperature of the oil does not drop and cause the tomatoes to cook slower and become more greasy.
  6. The slices of tomatoes should be golden grown after about 2 – 4 minutes.
  7. When cooked, carefully remove tomato slices from the hot oil with a large slotted utensil and place on clean paper towels to absorb oil.

Notes

  • Very adapted from Taste Of The South, most especially by adding the garlic and Italian breadcrumbs to the recipe, making it 10 times better! You’ll taste the difference!!!