Rated 5.0 stars by 1 users
Side Dish
4 - 6 servings
15 minutes
10 minutes
Chef Tom Fraker
3/4 cup buttermilk
1/2 cup real mayonnaise
1/2 cup sour cream
2 tablespoons apple cider vinegar
1 Melissa’s Seedless Lemon - juiced
3 cloves Melissa’s Peeled Garlic - minced
1 tablespoon onion powder
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1 tablespoon Italian seasoning
Canola oil for frying
3 Melissa’s Green Tomatoes - sliced 1/4-inch thick
1/8 teaspoon kosher salt
1 cup all-purpose flour
1 cup corn meal
1 teaspoon smoked paprika
1 tablespoon Melissa’s Green Hatch Pepper Powder
1 cup buttermilk
In a bowl, combine all of the ranch ingredients and mix well. Place in the refrigerator.
In a cast iron pan, heat about 1/2-inch deep of the canola oil to 350ºF.
Place the salt, flour, corn meal, paprika and hatch pepper powder into a bowl and mix well.
Pour the buttermilk into another bowl.
Take a slice of tomato and dredge it into the 1st bowl and completely coat. Next, dip it into the buttermilk and then put it back into the 1st bowl and completely coat.
Shake off the excess and carefully place it into the hot oil. Fry, in batches, until golden brown, about 4-5 minutes and drain on paper towels. Repeat for the remaining tomato slices. Serve with the ranch dip.
