buttermilk for dipping (I put 1 cup in a bowl, but didn't us it all.)
oil for frying (I used canola oil.)
1/2 cup powdered buttermilk
3 Tbsps. dried parsley
1 Tbsp. dried cilantro
1 tsp. onion powder
2 tsps. dried chives
1 tsp. powdered cayenne pepper
1 Tbsp. salt
1 1/2 tsps. garlic powder
1 tsp. freshly ground black pepper
1 cup Greek yogurt
salt to taste
Heat oil in a large skillet over medium.
Stir together corn meal, flour, and salt.
Dip the tomato slices in the buttermilk and then dredge in the cornmeal mixture and place in the hot oil. You will have to do this in batches. Don't let the tomatoes overlap.
Cook until golden brown, and then turn the tomatoes over and cook until golden brown on the other side. The trick is to not let the oil get too hot because you want the tomato to actually cook through before the outside is too brown.
Allow to drain on a paper towel lined plate while you cook subsequent batches.
Using a food processor, blend together first 9 ingredients.
Stir 1 Tbsp. of mixture into yogurt. Reserve the remaining herb mixture for future sauces and dressings. If yogurt is very sour, you may want to add additional salt to taste
Refrigerate until use.
Recipe by From Calculu∫ to Cupcake∫ at https://www.fromcalculustocupcakes.com/fried-green-tomatoes/