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Crispy Southern Fried Green Tomatoes Recipe with Easy Buttermilk Ranch Dip

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A nostalgic Southern recipe featuring crispy fried green tomatoes with a light cornmeal crust paired with a creamy, tangy homemade buttermilk ranch dip. Perfect as a quick appetizer or snack with a satisfying crunch and bold flavor.

Ingredients

Scale
  • 4 medium firm green tomatoes
  • 1 cup buttermilk (for soaking and ranch dip)
  • 1 cup all-purpose flour
  • 1 cup stone-ground cornmeal
  • Salt to taste (kosher salt preferred)
  • Black pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • About 2 cups vegetable oil (peanut oil preferred for frying)
  • For the Buttermilk Ranch Dip:
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 teaspoon fresh lemon juice

Instructions

  1. Wash and dry the green tomatoes. Slice into 1/4-inch thick slices, about 8 slices total.
  2. Place tomato slices in a shallow dish and pour 1 cup buttermilk over them. Soak for 15 minutes.
  3. Prepare dredging bowls: In one bowl, mix 1 cup flour, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper (if using). In another bowl, mix 1 cup cornmeal with 1/2 teaspoon salt.
  4. Remove tomato slices from buttermilk one at a time. Dredge each slice in the flour mixture, shake off excess, dip briefly back in buttermilk, then coat thoroughly with the cornmeal mixture. Press cornmeal gently to adhere. Place coated slices on a wire rack or plate.
  5. Heat vegetable oil in a large skillet to about 1/2 inch depth over medium heat until it reaches 350°F (175°C). Test by dropping a pinch of cornmeal into the oil; it should sizzle immediately.
  6. Fry 3-4 tomato slices at a time without overcrowding. Cook 3-4 minutes per side until golden brown and crispy. Flip gently with tongs. Adjust heat to maintain temperature and avoid burning.
  7. Transfer fried tomatoes to a paper towel-lined plate to drain excess oil. Repeat with remaining slices.
  8. While frying, whisk together mayonnaise, sour cream, buttermilk, dried dill, dried parsley, garlic powder, onion powder, lemon juice, salt, and pepper until smooth. Chill until serving.
  9. Serve fried green tomatoes warm with the buttermilk ranch dip on the side.

Notes

Soak tomato slices in buttermilk to help coating stick. Double dredging (flour, then buttermilk, then cornmeal) creates a crispy crust. Maintain oil temperature at 350°F to avoid greasy or burnt crust. Fry in batches to prevent overcrowding. Drain on paper towels and serve warm for best texture. Pat tomatoes dry if too moist before dredging. The dip tastes better after chilling for a few hours. Leftovers can be refrigerated up to 2 days and reheated in oven to restore crispness.

Nutrition

Keywords: fried green tomatoes, southern recipe, buttermilk ranch dip, crispy fried tomatoes, appetizer, comfort food, easy recipe

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