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.
