|1 bag||Foothill Farms® Ranch Dressing Mix 3.2 oz (#V400 or #V402)|
|18 medium||Green tomatoes, cored|
|4 c||All-purpose flour|
|Kosher salt and ground pepper, to taste|
|8 c||Yellow cornmeal, coarse ground|
|Vegetable oil, as needed|
Small dice and separate bacon while very cold. In large sauté pan, cook bacon over medium heat stirring frequently so as not to burn. Remove from pan and drain. Cool to room temperature.
Meanwhile in a large mixing bowl, add ranch dressing mix to 1/2 gal buttermilk. Mix well with wire whisk or electric mixer at low speed.
Add mayonnaise and continue mixing at low speed about two minutes until smooth. Blend in cooled bacon until combined. Reserve cold.
Slice each tomato into ¼” thick rounds - 72 total slices; 4 slices per tomato. Reserve at room temperature.
In a shallow pan, whisk together flour, salt and pepper. Set aside.
In a separate shallow pan, whisk eggs and 4 c buttermilk. Set aside.
In a separate shallow pan, pour in cornmeal. Set aside.
Working in small batches, dredge each tomato slice first in the seasoned flour to fully & lightly coat each slice, shaking off any excess flour. Second, place each floured slice into egg wash, allow to soak in and evenly coat. Third, allow excess egg wash to drip off each slice than dredge the slices in cornmeal to coat. Gently shake off any excess cornmeal. Arrange slices on a sheet pan and reserve for frying.
Place approximately ¼-½” oil in a large cast iron (or heavy bottom sauté pan) and heat over medium to medium-high heat. You may need to change out the oil as you fry if it becomes too dirty/discolored/dark.
Pan fry (350°F) breaded tomato slices to an even golden brown color; approximately two minutes on each side. Plate and serve with a side of Bacon Ranch dressing.