- 1 large egg, lightly beaten
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour, divided
- 1/2 cup cornmeal
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
- 4 green tomatoes, cut into 1/3" slices
- Vegetable oil
- 1 cup mayonnaise
- 1/3 cup buttermilk
- 1 Tbsp chopped fresh chives
- 1 Tbsp chopped fresh dill
- 1 tsp lemon zest
- 3 Tbsp fresh lemon juice
- Salt and freshly ground pepper
To make the tomatoes, in a small bowl, combine egg and buttermilk and set aside.
In a shallow bowl, combine 1/4 cup flour, cornmeal, paprika, salt, and pepper. In another shallow bowl, add remaining 1/4 cup flour. Dredge tomato slices in flour, then egg-buttermilk mixture, and then into flour-cornmeal mixture.
Pour oil to a depth of 1/4”-1/2” in a large cast-iron skillet and heat to 375°. Cook tomatoes in batches, in hot oil, for 2 minutes on each side or until golden. Drain on paper towels. Sprinkle tomatoes with salt.
To make the sauce, in a bowl, combine mayonnaise, buttermilk, chives, dill, lemon zest and juice, salt, and pepper. Serve with tomatoes.