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Export 11 ingredients for grocery delivery
Step 1
Prepare the buttermilk ranch dressing--click this link to see the recipe. Place in the refrigerator to allow flavors to mingle.
Step 2
Slice the tomatoes into 1/2 inch thick slices. Lightly season both sides with sea salt and freshly cracked pepper, to taste.
Step 3
Place 1/4 cup of flour in a shallow bowl.
Step 4
In a separate shallow bowl add the remaining flour, cornmeal, garlic powder, paprika, and cayenne pepper. Season with some sea salt and freshly cracked pepper, to taste; mix well.
Step 5
Lastly, whisk the buttermilk and egg together in a separate shallow bowl.
Step 6
Heat enough oil to cover the bottom of a large skillet over medium-high heat until hot.
Step 7
While the oil is heating, dredge the tomato slices first by completely coating them in the flour, then the buttermilk mixture, and finally the cornmeal mixture.
Step 8
Using a fork, gently place the coated tomato slices in the HOT oil and cook for 1-2 minutes, or until golden brown.
Step 9
Carefully flip the tomatoes and cook for another 1-2 minutes, or until golden brown. Side Note: Do not overcook the tomatoes or they may become mushy inside.
Step 10
Remove the tomatoes to a paper towel lined plate then season with a bit of sea salt, to taste.
Step 11
Place the fried green heirloom tomatoes on a serving plate and sprinkle with some fresh parsley. Serve immediately with the buttermilk ranch dressing. Enjoy!
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