Fried Green Tomatoes with Buttermilk Herb Dip

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Y’all, there’s a reason this one’s a Southern staple and not just a Hollywood movie title. A green tomato off the vine before it ripens has a tartness that holds up beautifully to a cornmeal crust and a hot skillet. We make a batch of these most weeks the tomatoes are coming in heavy, just to have something to do with the ones that got picked too soon.

Ingredients

• 4 medium green tomatoes, sliced 1/4 inch thick
• 1 cup buttermilk
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne (optional)
• Vegetable or peanut oil, for frying
• 1/2 cup mayonnaise (for the dip)
• 1/4 cup buttermilk (for the dip)
• 2 tablespoons chopped fresh dill or parsley (for the dip)
• 1 tablespoon chopped fresh chives (for the dip)
• 1 clove garlic, minced (for the dip)
• 1 teaspoon lemon juice (for the dip)
• Salt, pepper, and a dash of hot sauce, to taste (for the dip)

Instructions

1. Whisk together all the dip ingredients in a small bowl. Cover and refrigerate while you fry the tomatoes.
2. Soak the tomato slices in the 1 cup buttermilk for 10 minutes.
3. In a shallow dish, stir together the cornmeal, flour, salt, pepper, garlic powder, and cayenne.
4. Pour oil into a cast iron skillet to about 1/2 inch deep and heat over medium-high to 350°F.
5. Lift each tomato slice from the buttermilk, letting the excess drip off, and dredge in the cornmeal mixture, pressing gently so it sticks.
6. Fry in batches, 2-3 minutes per side, until deep golden and crisp. Don’t crowd the pan.
7. Drain on a wire rack or paper towels and salt immediately while hot.
8. Serve right away with the chilled dip alongside.

Best eaten standing up at the stove, straight out of the skillet, before anyone else gets to them. Want to grow your own? Check our guide for tomatoes.