Who says comfort food can't be a little upscale? My Fried Green Tomatoes with Ranch Dipping Sauce recipe is as comforting as those at the Whistle-Stop Cafe. The crispy, tangy delight of fried green tomatoes, paired with a velvety homemade ranch, this dish adds a touch of Southern charm to any meal.
Jump to:
WHAT'S SO GOOD ABOUT THIS RECIPE?
Every bite of the fried green tomato packs a punch - a crispy golden brown exterior leading to a tangy, juicy center. The ranch dipping sauce adds a creamy counterpoint, making each bite a delightful mixture of flavors and textures. The mashup of the savory tomato, the crispy fried crust, and that luscious sauce sets this green tomato recipe apart.
MARY'S TWO CENTS
Like many southern fried green dishes, this recipe is both wallet and taste-bud-friendly. The ingredients are simple and often already in our kitchens. And for those watching their pennies, you'll be glad to know that this delightful dish falls squarely into the 'Cheap' category of our price ratings. To save even more money, grow the tomatoes in your own garden!
INGREDIENTS
For the full recipe with quantities, see the recipe card at the end of this post.
INGREDIENT NOTES
- Green Tomatoes: Not just unripe tomatoes. They have a distinct tartness which is perfect for frying. See my tips on choosing the "right" green tomato in the Pro Tips section below.
- Buttermilk: Lends creaminess and a slight tang to the ranch sauce. It also helps the coating adhere better to the tomato slices. Very important!
- Cornmeal: Offers a uniquely southern fried texture, giving a rustic crunch to the fried green tomato.
- Breadcrumbs: Not as crunchy as cornmeal but more of a crispy coating. Use the regular dry bread crumbs, not the Italian seasoned kind.
SUBSTITUTIONS
- For a spicier kick, swap out ranch for a remoulade sauce or comeback sauce. Both have a rich history in southern cuisine.
- If you don't have buttermilk on hand, combine a teaspoon of lemon juice with one cup of whole milk as a quick substitute.
- You can use Panko breadcrumbs instead of regular breadcrumbs, just pound them into a finer texture for better adherence. A fried green tomato with a crispy coating falling off is no good!
VARIATIONS
- Air Fryer: Want to cut down on oil? Try making this fried green tomato recipe in an air fryer. Check back as I am working on that project next!
- Spicy Variant: Add Cajun seasoning or spicy brown mustard to the dipping sauce for an extra kick.
NEED MORE RECIPES FOR FRIED GREEN TOMATOES?
These are some of our favorites!
ESSENTIAL EQUIPMENT
- A cast iron skillet or non-stick skillet over medium heat is ideal for frying, ensuring even heat distribution and perfect golden brown results.
- A medium bowl for whisking together our sauce ingredients.
- A sturdy whisk for ensuring our sauce is creamy and smooth.
STEP-BY-STEP INSTRUCTIONS
STEP 1: Slice 2 large green tomatoes into ½-inch slices. Set aside.
STEP 2: Place all the dipping sauce ingredients into a bowl.
STEP 3: Mix well and chill for at least an hour before serving.
STEP 4: Lightly beat the egg and mix it with the buttermilk. Place the flour, buttermilk/egg mixture, and breadcrumbs into separate dishes.
STEP 5: First dredge a tomato slice into the flour.
STEP 6: Place the tomato into the egg mixture next and coat the flour well.
STEP 7: Lastly, dredge the tomato slice in the breadcrumbs coating well. Set aside until all are done.
STEP 8: Heat the oil into a medium non-stick or cast iron skillet. Fry the slices on one side and flip when golden brown and fry on the other side.
When all tomato slices are fried to a golden brown, sprinkle with coarse sea salt or regular salt. Keep warm in a 200-degree oven ready to serve.
RECIPE FAQ'S
While you can technically fry red tomatoes, green tomatoes have the tartness and firmness that hold up well to frying.
Remoulade sauce often contains mayonnaise, mustard (often creole mustard), garlic, and sometimes capers and pickles. It's tangy, spicy, and a staple in southern cuisine. Ranch, on the other hand, is creamier and has a milder taste.
They're best enjoyed fresh. However, leftovers can be refrigerated for up to 2 days. Reheat in an oven to maintain crispiness.
TIPS FOR SUCCESS
- Always pat your tomato slices dry before dredging. This ensures the coating adheres better and fries evenly.
- Season each layer of your dredging station - flour, egg wash, and cornmeal or breadcrumbs. It ensures every bite is seasoned to perfection.
- For the crispiest outcome, make sure your oil is hot but not smoking before adding the tomato slices.
- To make sure your green tomatoes are not too underripe and tart, look for these two signs:
- Look for full-sized green tomatoes with a white, star-shape on the bottom end of the green fruit.
- When green tomatoes begin maturing, the skin at the blossom end may begin to change color from green to pink or light red. These should be used right away for green tomato dishes or allowed to fully ripen to red for regular use. See examples in the image below.
Equipment
- Bowl
- Non-Stick skillet
- 3 dishes for dredging station
Ingredients
For the Ranch Dipping Sauce
- ½ cup mayonnaise
- ¼ cup buttermilk
- 1 tablespoon fresh chives chopped
- 1 tablespoon fresh parsley chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
For the Fried Green Tomatoes
- 2 large green tomatoes (sliced into ½ inch thick rounds)
- 1 cup all-purpose flour
- ½ cup buttermilk
- 1 egg
- 1 cup cornmeal or bread crumbs
- Salt and pepper to taste
- ¼ cup Vegetable oil for frying
Instructions
For the Ranch Dipping Sauce
- In a medium bowl, mix together the mayonnaise, buttermilk, chives, parsley, garlic powder, and onion powder.
- Season with salt and pepper to taste.
- Let the dressing chill in the refrigerator for at least an hour before serving.
For the Fried Green Tomatoes
- Start by heating the vegetable oil in a frying pan over low to medium heat. While the oil heats, set up a dredging station.
- Place the flour in one dish.
- In a shallow bowl, whisk together the buttermilk and egg.
- On another dish, spread out the cornmeal or bread crumbs.
- Season each station with a pinch of salt and pepper.
- Dip each tomato slice into the flour, then into the egg mixture, and finally coat it with the cornmeal or bread crumbs. Ensure each slice is thoroughly coated.
- Once the oil is hot, fry the coated tomato slices until they're golden brown on each side. This usually takes about 3-4 minutes per side.n
- Remove the tomatoes and place them on paper towels to drain off any excess oil. Keep warm in a 200-degree oven until serving then sprinkle with coarse sea salt or regular salt.
Notes
Nutrition
This fried green tomato and ranch dipping sauce recipe is more than just food; it's a celebration of Southern cuisine. I still recall my grandmother calling them fried green "tamāters."
The tang of green tomatoes, combined with the crunch of a golden brown crust and the creaminess of homemade ranch, evokes memories of sunlit porches and warm summer afternoons. It's easy, delicious, and a guaranteed hit every time. Perfect dish for two, without breaking the bank, of course.
Thanks to neighbors DebRene Farms, Newcastle, CA for letting me in the garden to pick this bowl of beautiful green tomatoes.
Comment