A few years ago for our 9th wedding anniversary Jeremy and I spent the week without kids in Savannah, Georgia. One of the highlights of our trip was on the last night when we attended Chef Joe Randall's cooking school. The food was to die for and Chef Joe sent us home with all of the recipes. Our favorite is fried green tomatoes with homemade buttermilk dressing. I have simplified and adapted the recipe to our taste and it has become a family favorite. It also gets rave reviews by everyone I make it for. Please know that this is not Chef Joe’s recipe but his inspired mine.
To start with you need
Slice the tomatoes about a 1/4 in. thick
Next and this is VERY important
lay the slices out flat and sprinkle with salt.
Leave them flat for 20 minutes to an hour.
After that blot all the excess water that the salt pulls out with paper towels.
Flip and start over.
You will use lots of paper towels and if you are cheap like me this
make you crazy.
That is until you taste the first tomato, at that point you will throw the whole roll of paper towels in the trash and never think about them again.
Mix an egg with 1/2 cup of buttermilk. Dip the tomatoes into this mixture.
Mix 1/2 cup of cornmeal
1/2 cup flour
pinch of salt
1 teaspoon red pepper
(note- this is spicy)
Dip the tomatoes into it.
Then fry in very hot peanut oil, a couple of minutes on each side.
Drain well and place on a plate covered in a paper towel.
(Yes, that is fried squash in the background….DON’T JUDGE)
1 cup Duke's Mayo
1/2 cup buttermilk
2 cloves of garlic
1 teaspoon apple cider vinegar
2 teaspoons fresh parsley
2 teaspoons fresh basil
1 teaspoon salt
1 teaspoon cracked black pepper
put all of this in a Mason jar and shake well.
Drizzle the tomatoes with the homemade buttermilk dressing