A classic southern snack that will keep you coming back! When you’re picking tomatoes for this recipe, make sure they are firm, and watch the tomatoes carefully during frying to ensure they don’t overcook. Otherwise, they will become mushy. We recommend serving them with our creamy buttermilk ranch. Happy dipping!

Quick Info

⏱️ 30 min • 🍽️ 4 servings • ⭐ 85%

Nutrition

473 cal • 13g protein • 59g carbs • 20g fat

Tags

[Vegetarian] • [Easy] • [Under 30 Minutes] • [Appetizers] • [Dinner] • [Lunch] • [Sides] • [Snacks]

Ingredients

• ¾ cup sour cream
• 3 tablespoons mayonnaise
• ⅓ cup buttermilk
• 1 tablespoon lemon juice
• 2 tablespoons minced fresh dill, loosely packed
• ½ teaspoon freshly ground black pepper
• 1 teaspoon onion powder
• ¾ teaspoon garlic powder
• 1 teaspoon kosher salt
• 1½ pounds firm heirloom tomatoes
• 1¼ teaspoons kosher salt, plus more to taste
• 1 cup all-purpose flour, divided
• 1 cup medium-grind cornmeal
• ¼-½ teaspoon cayenne, to taste
• 1 teaspoon garlic powder
• 2 large eggs
• 1 cup buttermilk
• Canola oil, for frying

Instructions Preview

1. Make the buttermilk ranch: In a medium bow…
2. Make the fried tomatoes: Slice the tomatoe…
3. Place ½ cup (60 G) of flour in a medium sh…

…and 7 more steps

---

Recipe by: Betsy Carter, Karlee Rotoly • From: Tasty