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Crispy Fried Green Tomatoes Recipe with Easy Creamy Buttermilk Ranch Dip

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A Southern classic featuring crispy fried green tomatoes paired with a tangy, creamy homemade buttermilk ranch dip. Perfect as a snack, appetizer, or side dish with a satisfying crunch and fresh flavor.

Ingredients

Scale
  • 3 medium green tomatoes, firm and unripe
  • 1 cup (120 g) all-purpose flour
  • 1 cup (150 g) cornmeal, medium grind
  • 1 cup (240 ml) buttermilk
  • 2 large eggs, beaten
  • Salt and freshly ground black pepper, to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika (smoked or sweet)
  • Vegetable oil or peanut oil, for frying (about 2 inches deep)
  • For the creamy buttermilk ranch dip:
  • 1/2 cup (120 ml) mayonnaise
  • 1/2 cup (120 ml) buttermilk
  • 1 tbsp fresh chopped chives
  • 1 tbsp fresh chopped parsley
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried dill or 1 tbsp fresh dill
  • Salt and pepper to taste
  • 1 tsp lemon juice

Instructions

  1. Wash and dry the green tomatoes, then slice into 1/4-inch (about 6 mm) thick rounds. Set aside.
  2. Prepare dredging stations: In one bowl, whisk together flour, 1 tsp salt, 1/2 tsp black pepper, garlic powder, onion powder, and paprika. In a second bowl, beat eggs with buttermilk until smooth. In a third bowl, place the cornmeal.
  3. Dip each tomato slice first into the seasoned flour mixture, shaking off excess. Then dunk into the egg and buttermilk mixture, letting excess drip off. Finally, press both sides into the cornmeal to coat evenly. Place coated slices on a plate.
  4. Heat about 2 inches of vegetable or peanut oil in a cast iron skillet over medium-high heat until it reaches 350°F (175°C) or a pinch of cornmeal sizzles immediately when dropped in.
  5. Carefully place a few tomato slices into the hot oil without crowding. Fry about 3 minutes per side until golden brown and crispy, flipping gently with tongs. Adjust heat as needed.
  6. Transfer fried tomatoes to a paper towel-lined plate or wire rack to drain excess oil. Sprinkle with a little salt immediately.
  7. While frying, whisk together mayonnaise, buttermilk, garlic powder, onion powder, dill, lemon juice, salt, and pepper in a small bowl. Stir in fresh herbs last. Chill until serving.
  8. Serve the crispy fried green tomatoes warm alongside the creamy buttermilk ranch dip.

Notes

Keep oil temperature steady at 350°F to avoid burning or soggy tomatoes. Press cornmeal firmly but avoid overloading for a thin, crispy crust. Pat tomatoes dry if very juicy. The ranch dip tastes better after chilling for a few hours. For a lighter version, bake coated tomatoes at 425°F for 15-18 minutes, flipping halfway. Store leftovers in the fridge for up to 2 days and reheat in the oven to maintain crispiness.

Nutrition

Keywords: fried green tomatoes, crispy fried tomatoes, buttermilk ranch dip, Southern recipe, appetizer, snack, comfort food

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