By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 8
227 cal · 45 min
Pickled "Fried" Green Tomatoes with Buttermilk-Herb Sauce
Recipe GLPRd2d8c7c278fd98
Crispy pan-fried green tomato slices with a tangy pickle brine, coated in toasted panko and served alongside a creamy buttermilk-herb sauce. A delicious vegetarian side dish that brings together brined acidity and golden-brown texture in every bite.
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Ingredients
1 cup water
2 tsp apple cider vinegar
2 Tbsp sugar
½ tsp kosher salt, divided
16 slices green tomatoes, sliced ¼-inch thick
¼ cup all-purpose flour
1¼ cup panko breadcrumbs
½ tsp freshly ground black pepper, divided
1 large egg
1 large egg white
7 Tbsp lowfat buttermilk, divided
2 tsp fresh dill, minced
1 garlic clove, minced
3 Tbsp light olive oil-based mayonnaise
3 Tbsp extra-virgin olive oil, divided
Directions
In a large saucepan, combine water, apple cider vinegar, sugar, and ½ teaspoon kosher salt. Bring to a boil over medium-high heat, stirring until sugar dissolves.
Add the green tomato slices to the boiling brine and cook for 2 minutes.
Remove from heat and let the tomatoes stand in the brine for 15 minutes, stirring occasionally to ensure even pickling.
Carefully drain the tomato slices in a colander and pat them dry with paper towels. Set aside.
While the tomatoes are standing, prepare the buttermilk-herb sauce: whisk together 5 tablespoons buttermilk, mayonnaise, minced dill, minced garlic, and ¼ teaspoon black pepper in a small bowl until smooth. Set aside.
Heat a large skillet over medium heat. Add the panko breadcrumbs to the dry skillet and cook for 2 minutes, stirring frequently, until lightly toasted and fragrant.
Remove the skillet from heat. Stir the toasted panko with ¼ teaspoon kosher salt and the remaining ¼ teaspoon black pepper. Pour the panko mixture into a shallow dish.
In a second shallow dish, whisk together the remaining 2 tablespoons buttermilk, whole egg, and egg white until well combined.
Pour the all-purpose flour into a third shallow dish.
Set up your breading station with the three dishes in order: flour, egg mixture, and panko. Working with one tomato slice at a time, dredge it lightly in flour, shaking off excess. Dip into the egg mixture to coat, then dredge in the panko mixture, pressing gently to adhere. Place on a clean plate.
Heat a large nonstick skillet over medium-high heat.
Add 1½ tablespoons of extra-virgin olive oil to the skillet and swirl to coat the bottom evenly.
Working in batches, add half of the breaded tomato slices to the hot skillet and cook for 4 minutes until the bottom is golden brown. Carefully flip each slice and cook for an additional 3 to 4 minutes until the second side is golden brown and crispy.
Transfer the cooked tomatoes to a paper towel-lined plate to drain briefly. Add the remaining 1½ tablespoons oil to the skillet and repeat with the remaining tomato slices.
Serve the warm fried green tomatoes with the buttermilk-herb sauce on the side for dipping or drizzling.
Comments
All ingredients are readily available at any Charlotte chain—buttermilk, panko, and fresh dill are staples at Harris Teeter and Food Lion—and cost per serving lands around $1.50 to $2.00, driven mainly by green tomatoes and buttermilk. The stated 45 minutes is honest for pickling and shallow-frying, though you'll need 24 hours for the tomatoes to pickle if you want authentic flavor, so plan ahead; same-night assembly works but tastes better the next day. This is a strong weekend side or light appetizer for a crowd, feeds eight as stated, and reheats reasonably well, though the breading loses crunch on day two—a Southern dish that makes real sense in late summer when green tomatoes still matter in the garden.
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