Fried green tomatoes with buttermilk dressing

Fried green tomatoes with buttermilk dressing

A traditional southern recipe of fried green tomatoes makes a great snack for a night in with a film.

Fried green tomatoes with buttermilk dressing

  • Serves icon Serves 6
  • Time icon Hands-on time 30 min

A traditional southern recipe of fried green tomatoes makes a great snack for a night in with a film.

Nutrition: per serving

Calories
379kcals
Fat
28.3g (8.5g saturated)
Protein
4.6g
Carbohydrates
25.6g (4.9g sugars)
Fibre
2.3g
Salt
0.3g

Ingredients

  • 175g cornmeal or polenta
  • 2 medium free-range eggs, beaten
  • 4 large or 8 small green tomatoes (see tips)
  • 200g lard or 200ml sunflower oil (or a mixture of the two) for frying

For the spice mix

  • ½ tsp mustard powder
  • ½ tsp ground black pepper
  • ½ tsp ground coriander
  • ½ tsp freshly grated nutmeg
  • Pinch ground cloves
  • 1 tsp chopped fresh thyme
  • 1 garlic clove, crushed

For the buttermilk dressing

  • 80g mayonnaise
  • 120ml buttermilk
  • Zest and juice ½ lime, plus extra zest to serve
  • 3 splashes each Worcestershire sauce and Tabasco, or to taste, plus a few splashes Tabasco to serve
  • 1 tbsp tomato ketchup
  • 2 large fresh basil leaves, chopped
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Whisk all the dressing ingredients in a small bowl, then taste and season. In another bowl, combine all the ingredients for the spice mix. Put the cornmeal/polenta in a shallow dish and the eggs in another.
  2. Cut the tomatoes into 1cm slices and gently pat dry with kitchen paper. Sprinkle all over with the spice mix, then carefully pat with your fingers to coat. Dip in the beaten eggs, then the cornmeal/polenta to coat. Meanwhile heat the lard/oil in a large frying pan.
  3. Fry the tomatoes in small batches, being careful not to crowd the pan. Cook for 3-4 minutes until lightly golden, turning once, then transfer to kitchen paper to drain briefly. Serve hot (but not scalding!), with the dressing for dipping, sprinkled with more lime zest and Tabasco.

Nutrition

Calories
379kcals
Fat
28.3g (8.5g saturated)
Protein
4.6g
Carbohydrates
25.6g (4.9g sugars)
Fibre
2.3g
Salt
0.3g

delicious. tips

  1. Find green tomatoes at specialist grocers. If you can’t get hold of any, use large underripe red tomatoes instead.

    This dish is best eaten as soon as it’s cooked, so make sure all the ingredients are prepared before you begin and try to work quickly.

  2. Make the dressing the day before, then cover and chill in the fridge overnight.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Tomato recipes

Green tomato fritters with bacon mayonnaise

Sophie Michell’s golden tomato fritters are crying out to be...

Save recipe icon Save recipe icon Save recipe
Save recipe icon Save recipe icon Save recipe

Baked egg recipes

Refried beans baked with green rice and eggs

Fragrant, spiced herby rice is covered with a hearty layer...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.