Ingredients
Method
- Season the tomato slices with salt and pepper.
- Combine flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow bowl. Pour buttermilk into a second shallow bowl. In a third shallow bowl, mix cornmeal, parsley, paprika, 1 teaspoon salt, 1 teaspoon pepper, and cayenne pepper.
- Dredge each tomato slice in the flour mixture, dip into the buttermilk, and press both sides into the cornmeal mixture to coat. Arrange the coated slices on a baking sheet and let them rest for 10 to 15 minutes to absorb the coating.
- Heat oil in a deep-fryer or large saucepan to 350°F (175°C).
- Carefully lower the tomato slices into the hot oil and fry until crispy, golden brown, and floating, about 2 to 3 minutes. Drain the slices on a plate lined with paper towels.
- Whisk ranch dressing, Cajun seasoning, and hot pepper sauce together in a small bowl to prepare the dipping sauce. Serve the sauce alongside the fried tomato slices.
Nutrition
Notes
Substitution Tip: I have found that if you are out of buttermilk, a simple mixture of milk and a splash of lemon juice creates that necessary tang and helps the flour stick perfectly.
The Resting Phase: I cannot stress enough how important it is to let the coated tomatoes sit for at least ten minutes because this allows the buttermilk to hydrate the cornmeal and ensures the crust stays attached during frying.
Temperature Control: I always use a thermometer to keep my oil at a steady 350 degrees, as oil that is too cool will result in a greasy tomato while oil that is too hot will burn the delicate parsley and paprika.
Serving Idea: While the spicy ranch is my go-to, I sometimes like to drizzle a little bit of local honey over the hot tomatoes to balance out the heat from the cayenne and Cajun seasoning.
Leftover Care: I have learned the hard way that the microwave is the enemy of fried food, so I always reheat any extras on a wire rack in a 400 degree oven for about five minutes to restore the crunch.
Tomato Choice: I always look for the firmest green tomatoes I can find at the market, since any hint of pink means they have started to soften and might fall apart in the fryer.
Equipment Alternative: If you do not have a deep-fryer, a heavy cast iron skillet is my favorite tool for this because it holds heat evenly and gives the tomatoes a beautiful golden finish.