Fried green tomatoes are a Southern staple that you have to try this summer! The crunchy cornmeal and cool ranch dipping sauce is a new favorite in our house and I’ve been making them, in a cast iron skillet of course, every night this week.
PrintFried Green Tomatoes
- Prep Time: 10
- Cook Time: 6
- Total Time: 16 minutes
- Yield: 4 1x
Ingredients
Units
Scale
- 2 firm green tomatoes
- 1 1/2 cups all purpose flour (plus more if needed)
- 1 1/2 cups coarse ground cornmeal (plus more if needed)
- 2 eggs
- 1/2 cup low fat buttermilk
- 1/4 tsp coarse ground black pepper
- 1/2 tsp kosher salt, plus more for garnish
- 1/2 tsp smoked paprika
- vegetable oil for frying
Ranch dipping sauce:
- 1/2 cup mayonnaise
- 1/2 cup buttermilk
- 2 tbsp ranch dip powder
- 1 tbsp fresh chopped dill
- 1 tbsp fresh chopped chives
- 1 tbsp fresh chopped parsley
Instructions
- Make the ranch dipping sauce by combining all the ingredients, whisk to combine and place in the refrigerator for at least 30 minutes
- Cut the green tomatoes 1/4 inch thick, sprinkle with salt and allow to sit on a rack for 5 minutes
- Pat dry with a paper towel to remove excess water
- Place vegetable oil in a large cast iron skillet 1/4 inch thick and set to medium/medium low heat
- Place the flour in a bowl
- In a separate bowl add the the egg and buttermilk and whisk to combine
- In the third bowl, place the cornmeal, pepper, salt and smoked paprika and stir to combine
- Dip the tomatoes one in a time in the flour, then the egg mixture and finally the cornmeal
- Fry in batches so you don’t crowd the pan, about 2-3 minutes on each side or until light golden brown
- Place on a rack so excess oil doesn’t make the tomatoes soggy
- Sprinkle with a pinch of kosher salt while they are still hot
- Serve with ranch dipping sauce
