Pickled "Fried" Green Tomatoes with Buttermilk-Herb Sauce
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
Pickling:
1 cup water
1 cup apple cider vinegar
2 Tbsp sugar
½ tsp kosher salt
16 (1/4-inch-thick) slices green tomato (about 4 tomatoes)
Tomatoes:
7 Tbsp lowfat buttermilk, divided
3 Tbsp light olive oil-based mayonnaise
2 tsp fresh dill, minced
2 tsp apple cider vinegar
1 garlic clove, minced
½ tsp freshly ground black pepper, divided
1¼ cup panko
⅓ cup masa harina
¼ tsp salt
1 large egg
1 large egg white
¼ cup all-purpose flour
3 Tbsp extra-virgin olive oil, divided
Instructions
Combine pickling ingredients in a large saucepan; bring to a boil. Add tomatoes; cook 2 minutes. Remove from heat; let stand 15 minutes, stirring occasionally. Drain tomatoes; pat dry.
Meanwhile, combine 5 tablespoons buttermilk and next 4 ingredients (through garlic), stirring with a whisk. Stir in ¼ teaspoon pepper.
Heat a large skillet over medium heat. Add panko to pan; cook 2 minutes or until toasted, stirring frequently. Remove from heat; stir in masa harina, ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Place panko mixture in a shallow dish. Combine remaining 2 tablespoons buttermilk, egg, and egg white, stirring with a whisk in a second shallow dish. Place flour in a third shallow dish.
Dredge tomato slices in flour; dip in egg mixture, and dredge in panko mixture, turning to coat.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of tomatoes; cook 4 minutes. Flip and cook an additional 3-4 minutes or until browned. Repeat with remaining oil and tomatoes. Serve with sauce.