Ingredients
¾cupsour cream
3tbspmayonnaise
⅓cupbuttermilk
1tbsplemon,juiced
2tbspdill,fresh, minced, loosely packed
½tspfreshly ground black pepper
1tsponion powder
¾tspgarlic powder
1tspkosher salt
1½lbheirloom tomato
1¼tspkosher salt,plus more to taste
1cupall purpose flour,divided
1cupcornmeal,medium-grind
¼tspcayenne,to taste
1tspgarlic powder
2large eggs
1cupbuttermilk
canola oil,for frying
Preparation
In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk, lemon juice, dill, pepper, onion powder, garlic powder, and salt. Refrigerate until ready to serve.
Slice the tomatoes into 1/2-inch thick slices. Lightly season the tomato slices on both sides with salt.
Place 1/2 cup of flour in a medium shallow bowl.
In a separate bowl, combine the cornmeal, remaining 1/2 cup flour, the cayenne, garlic powder. and the 1 1/4 teaspoons of salt and mix with a fork to combine.
In another medium, whisk the eggs and buttermilk together.
Dredge each tomato slice in the plain flour, then in the egg mixture, then in the seasoned cornmeal mixture.
Pour canola oil into a large skillet. Heat over medium-high heat until the temperature reaches 400 degrees F.
Working in batches, fry the tomatoes for 1 minute on each side, until golden brown.
Do not overcook the tomatoes, or they will become mushy inside.
Transfer the fried tomatoes to a paper towel-lined baking sheet and season with salt.
Serve the fried tomatoes with the buttermilk ranch.
