Buttermilk Brined Fried Green Tomatoes
Buttermilk Brined Fried Green Tomatoes are a classic Southern dish that is sure to satisfy your taste buds. This dish is perfect for any occasion, whether it's a family dinner or a backyard barbecue. The key to making the perfect Buttermilk Brined Fried Green Tomatoes is in the brine. The buttermilk brine adds a tangy flavor to the tomatoes and helps to tenderize them, making them crispy on the outside and juicy on the inside.
To make this dish, you will need the following ingredients per serving:
- 1 green tomato, sliced into 1/4 inch rounds
- 1/2 cup buttermilk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Vegetable oil, for frying
To start, mix together the buttermilk, salt, and black pepper in a shallow dish. Add the sliced green tomatoes to the buttermilk mixture, making sure they are fully coated. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
In a separate shallow dish, mix together the flour, garlic powder, paprika, and cayenne pepper. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, remove the tomato slices from the buttermilk mixture and dredge them in the flour mixture, making sure they are fully coated.
Carefully place the coated tomato slices in the hot oil and fry for about 2-3 minutes on each side, or until golden brown. Remove the fried green tomatoes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
The Buttermilk Brined Fried Green Tomatoes are ready to serve! This dish is best served hot and crispy, with a side of ranch dressing or remoulade sauce for dipping. The appearance of this dish is golden brown and crispy on the outside, with a juicy green tomato center. The taste is tangy and savory, with a hint of spice from the cayenne pepper.
Type of dish: Appetizer/Side dish
Main ingredients: Green tomatoes, buttermilk, flour
