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The BEST Fried Green Tomatoes with Garlic and Buttermilk Sauce

Author: Roz | La Bella Vita Cucina

Ingredients

  • 8 green tomatoes sliced ½" to ¾" thick.
  • 4 tsp. freshly-cracked sea salt

Garlic-Buttermilk Coating

  • 2 cups whole buttermilk
  • 1 large egg
  • 4 tsp. chili sauce
  • 1/2 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
  • 1/4 cup whole buttermilk
  • 2 Tbsp. fresh Italian parsley minced
  • 2 Tbsp. fresh chives chopped fine
  • 1 tsp. French Dijon mustard
  • 1/2 tsp. chili sauce
  • 1/2 tsp. garlic powder
  • 1/4 tsp. each freshly cracked sea salt and black pepper

Instructions

  • Prepare the Garlic, Bacon Buttermilk SauceCook at least 4 slices of bacon until nicely browned and cooked thoroughly.
  • Allow bacon to cool and then chop it up into tiny pieces.
  • Combine and mix the buttermilk and mayonnaise in a small mixing bowl.
  • Add the chopped bacon, Italian parsley, chives,mustard, chili sauce, garlic powder, salt and pepper.
  • Mix well, cover and chill.
  • Prepare the TomatoesLay paper towels on top of several cookie/baking racks and place in a baking sheet.
  • Lay the tomato slices on the paper towels, generously sprinkling each layer of sliced tomatoes with approximately 1 - 2 tsp. of salt (on each layer).
  • Allow the salted tomatoes to sit and sweat for 30 minutes.
  • Shake the liquid from the tomatoes and pat dry with clean paper towels.
  • Heat a deep heavy pan half-way full of canola or vegetable oil, on the highest setting.
  • Prepare the Garlic-Buttermilk CoatingIn a medium sized, shallow baking dish, mix the buttermilk, egg, chili sauce and garlic powder together.
  • Prepare the BreadingIn 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 TomatoesPlace each slice of tomato in the buttermilk mixture and coat well on both sides, and allowing extra milk to drip off.
  • Place buttermilk-coated tomato slices in the flour-cornmeal mixture, covering both sides and slightly pressing down for the dry coating to stick.
  • Repeat the dipping into buttermilk and back into the flour-cornmeal mixture a SECOND time, again gently pressing so that the double-coating sticks.
  • 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.
  • 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.
  • The slices of tomatoes should be golden grown after about 2 - 4 minutes.
  • 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!!!