Fried Green Tomatoes with Buttermilk-Mustard Dipping Sauce (serves 3-4)
3 green tomatoes, sliced 1/3" thick
1/2 c all-purpose flour
1/2 c cornmeal
1 tsp kosher salt
1 1/4 tsp black pepper, divided
1 c buttermilk
1 tsp hot sauce
1/2 c mayonnaise (Recommended: Duke's)
1 tsp Dijon mustard
1/4 tsp garlic powder
1/4 tsp onion powder
Canola oil for frying
Flaky sea salt for sprinkling
- Start by making the dipping sauce. Combine the buttermilk and hot sauce in the measuring cup. In a small bowl, mix the mayonnaise, mustard, garlic powder, onion powder, and 1/4 tsp black pepper. Add a tablespoon of the buttermilk mixture. Reserve the rest for the tomatoes. Set the dipping sauce aside.
- Begin heating 1/2" of oil in a cast iron skillet. Set up a station to drain the tomatoes, either a plate with paper towels or a cooling rack on a baking sheet lined with paper towels.
- Combine the flour, cornmeal, salt, and the remaining pepper in a shallow dish. In a small bowl combine the reserved buttermilk mixture with the egg. Beat the egg into the buttermilk lightly.
- When the oil reaches 360º, begin preparing the tomatoes. Dredge each tomato slice in the flour mixture, knocking off the excess. Dip each slice in the buttermilk mixture, letting the excess drip off, then dredge it in the flour mixture again. Carefully drop the slices in the oil, taking care not to overcrowd the pan. Four slices at a time is ideal. Fry about 4 minutes on each side or until golden brown. Remove with tongs and drain on your prepared rack or plate. Immediately sprinkle the hot fried tomatoes with the flaky sea salt. Serve immediately with dipping sauce. Fried green tomatoes may be kept warm a short time by placing in an oven that has been heated to 350º and then turned off.