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Crispy Fried Green Tomatoes with Easy Buttermilk Ranch Dip

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These crispy fried green tomatoes feature a double-layered cornmeal and flour breading for unbeatable crunch, paired with a tangy homemade buttermilk ranch dip. Perfect for summer gatherings, potlucks, or a comforting southern-inspired snack.

Ingredients

Scale
  • 3 large green tomatoes (about 1 lb), firm and underripe
  • 3/4 cup all-purpose flour
  • 3/4 cup cornmeal (fine or medium grind)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 large eggs
  • 1/2 cup buttermilk
  • 2 cups vegetable oil (peanut, canola, or sunflower oil for frying)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup buttermilk
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 tablespoon parsley, chopped
  • 1 tablespoon chives, chopped (optional)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon lemon juice
  • Salt & pepper to taste

Instructions

  1. Wash and dry green tomatoes. Slice into 1/4-inch thick rounds. Lay out on paper towels and sprinkle lightly with salt. Let sit for 10 minutes to draw out moisture.
  2. In a shallow bowl, mix flour, cornmeal, salt, black pepper, and cayenne (if using). In another bowl, whisk together eggs and buttermilk until smooth.
  3. Pat tomato slices dry. Dip each slice in the flour/cornmeal mixture, coating both sides. Next, dip in the egg/buttermilk mixture, letting excess drip off. Dredge again in the flour/cornmeal mixture, pressing gently so the coating sticks.
  4. Pour vegetable oil into a cast iron skillet or heavy pan and heat to 350°F. Test with a pinch of breading—it should sizzle but not burn.
  5. Working in batches, carefully add coated tomato slices to the hot oil. Fry 3-4 slices at a time, cooking each side for about 2-3 minutes until deep golden brown. Flip carefully with tongs.
  6. Transfer fried tomatoes to a wire rack set over a baking sheet. Blot gently with paper towels. Keep warm in a 200°F oven if making a large batch.
  7. For the ranch dip: In a small bowl, whisk together mayonnaise, sour cream, buttermilk, dill, parsley, chives, garlic powder, onion powder, lemon juice, and salt & pepper. Chill until ready to serve.
  8. Arrange tomatoes on a platter with a bowl of ranch dip. Sprinkle with extra herbs if desired. Serve hot and enjoy!

Notes

For gluten-free, use GF flour and cornmeal. For dairy-free, substitute vegan mayo and coconut milk with lemon juice in the ranch dip. Double-coating and patting tomatoes dry are key for crispiness. Keep oil at 350°F and avoid overcrowding the pan. Leftovers can be reheated in the oven for best crunch.

Nutrition

Keywords: fried green tomatoes, southern appetizer, ranch dip, crispy tomatoes, summer recipe, comfort food, potluck, picnic, gluten-free option, dairy-free option

Find it online: https://hungermind.com/crispy-fried-green-tomatoes-recipe-easy-buttermilk-ranch-dip/