fried green tomatoes with buttermilk dipping sauce

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I know it’s super-late in the game to talk about tomatoes. BUT, there were green tomatoes at the market last weekend, so I’m taking that as a sign. It was meant to be.

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All summer long, I was on the hunt for green tomatoes. No joke. I went to all the markets. I asked around. My dad happened to get his hands on some in July. But they were kind of small. I was not satisfied.

green tomatoes

Why the obsession? Well, I had the best fried green tomatoes EVER at my friend Lindsey’s 30th birthday soirée back in June. I made my maiden voyage to San Diego just for the occasion, and it was a blast. There were margaritas upon landing, and pool time, and carne asada fries. But seriously, those fried green tomatoes were so incredible that I have not stopped thinking about them. I now associate San Diego with fried green tomatoes. 

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Thank goodness someone finally decided to bring their late crop green tomatoes to the market. I could barely contain myself. I busted out the panko and my cast iron skillet and it was on. There is just something about deep fried goodness. It’s almost unfair. Does anyone remember when McDonald’s used to deep-fry their apple pies? That’s what I’m talking about. Anyway, the combination of crunchy panko exterior, and tender, juicy, slightly acidic tomato just gets me. And when you throw in some tangy, creamy buttermilk dipping sauce, it’s like all the bases are covered. It’s crazy deliciousness. I made them for Sunday dinner and Granny approved. And we’ve got a winner. 

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fried green tomatoes with buttermilk dipping sauce 

adapted just barely from Down Home With the Neely’s via foodnetwork.com

serves 4-6

for the tomatoes: 

vegetable oil (for frying) 

4 green tomatoes, cut into 1/4-inch slices

kosher salt and freshly ground black pepper

3/4 cup all-purpose flour

1 tablespoon garlic powder

4 eggs

1 -1/2 cups panko bread crumbs

pinch cayenne pepper

pinch paprika

In a deep-fryer or cast iron skillet, preheat oil to 350F.

Season tomatoes on both sides with salt and pepper. Combine flour and garlic powder in a shallow dish. In another shallow dish, beat the eggs. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and serve with buttermilk sauce.

for the buttermilk dipping sauce: 

3/4 cup buttermilk 

1/2 cup mayonaise 

kosher salt and freshly ground black pepper

1 tablespoon chopped chives

hot sauce (like Crystal Hot Sauce of Tobasco)

In a medium bowl, whisk together the buttermilk and mayonaise. Season with salt and pepper. Add the chopped chives and stir to combine. Add a few dashes of hot sauce to taste. Chill until ready to serve.

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