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Fried Green Tomatoes with Buttermilk Dressing

Source of Recipe


From "The Hattie's Restaurant Cookbook"



List of Ingredients



• 4 medium green tomatoes, cut in ¼-inch slices
  
• 1 Tbsp kosher salt, plus more for sprinkling
  
• 1 tsp freshly ground black pepper
  
• 2 large eggs, beaten
  
• ¼ cup milk or cream
  
• 1 cup all-purpose flour
  
• 2 to 3 cups panko bread crumbs
  
• ¾ cup vegetable oil, plus more as needed
  






Instructions



1. Lay the tomato slices on a platter and season both sides with the salt and pepper.
   
   
2. Beat the eggs and milk together in a small bowl and transfer to a shallow baking dish. Place the flour and panko in their own separate, shallow dishes. Arrange your three-stage breading assembly line in this order: sliced tomatoes, flour, egg wash, then panko. Have a dry tray or plate ready to hold the tomatoes until you are ready to fry them.
   
   
3. Place the seasoned tomatoes in the flour a few pieces at a time and coat well. Dip the floured tomato slices into the egg wash and thoroughly coat on both sides, then transfer to the panko, pressing the slices into the breading to ensure a nice, even coating. Remove the slices from the panko and place on the dry tray. Bread all the tomatoes before you start frying. Covered loosely and refrigerated, breaded tomatoes will keep for a few hours before frying without negatively affecting the final product.
   
   
4. Heat the oil in a heavy, 10- to 12-inch sauté pan over medium-high heat. When the oil is shimmering, fry the tomatoes a few pieces at a time without crowding the pan. Fry for about 2 minutes on each side or until they are golden brown. Carefully remove the tomatoes from the pan with tongs and drain on paper towels. As you remove the hot tomatoes from the pan, season with a little sprinkle of salt. Add more oil to the pan and repeat the process until all the tomatoes have been fried.
   
   
5. Serve warm with the Buttermilk Dressing (recipe follows).
   
   Makes 6 to 8 servings.
   
   
   Buttermilk Dressing:
   
   • ¾ cup mayonnaise
   • ½ cup buttermilk
   • ¼ cup sour cream
   • 2 tsp red wine vinegar
   • Juice and zest of 1 lemon
   • 2 Tbsp chopped scallions
   • 2 Tbsp chopped fresh parsley
   • 1 tsp kosher salt
   • ½ tsp Creole seasoning
   • Pinch of cayenne pepper
   
   Combine all the ingredients in a medium bowl and blend with a whisk. Buttermilk dressing will keep for 7 to 10 days, stored in an airtight container under refrigeration.
   
   Makes about 1½ cups dressing