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Easy Crispy Fried Green Tomatoes with Buttermilk Ranch

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These Easy Crispy Fried Green Tomatoes with Buttermilk Ranch are exactly what weeknight cooking should be — fast, forgiving, and deeply satisfying. No fuss, no fancy techniques, just honest food that tastes like somebody loves you.

Ingredients

Scale
  • 4 medium green tomatoes
  • 1 cup yellow cornmeal (stone-ground preferred)
  • 1/2 cup all-purpose flour
  • 2 large eggs, room temperature
  • 1/2 cup buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Neutral oil for frying (vegetable, canola, peanut, or avocado oil)
  • For the Buttermilk Ranch:
  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste

Instructions

  1. Make the Buttermilk Ranch First (5 minutes): In a small bowl, whisk together the buttermilk, mayonnaise, sour cream, fresh dill, fresh parsley, garlic powder, onion powder, and a pinch of salt and pepper. Cover and refrigerate while you prepare the tomatoes.
  2. Prepare Your Dredging Station (5 minutes): Set up three shallow bowls in a row. In the first bowl, whisk together the flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. In the second bowl, whisk the eggs and buttermilk until smooth and pale yellow. In the third bowl, combine the cornmeal, garlic powder, paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Mix with a fork so everything is evenly distributed.
  3. Slice the Tomatoes (3 minutes): Wash and dry the green tomatoes. Slice off the stem end and the very bottom. Cut the tomatoes into 1/4-inch thick rounds. Lay the slices on a paper towel and pat them dry.
  4. Heat the Oil (5 minutes): Pour enough oil into your skillet to reach about 1/2 inch up the sides. Heat over medium-high heat until the oil shimmers and a pinch of cornmeal sizzles immediately when dropped in (about 350°F).
  5. Dredge the Tomatoes (work in batches): Take a tomato slice and coat it first in the flour mixture, shaking off any excess. Then dip it into the egg wash, letting the excess drip off. Finally, press it into the cornmeal mixture, making sure both sides are fully coated. Place the coated slices on a clean plate while you finish the batch.
  6. Fry Until Golden (3-4 minutes per batch): Carefully place 3-4 coated tomato slices into the hot oil using tongs. Fry for 2-3 minutes on the first side, until deep golden brown and crispy. Flip carefully and fry for another 2 minutes on the second side.
  7. Drain and Season (1 minute): Transfer the fried tomatoes to a paper towel-lined plate or wire rack. Sprinkle immediately with a tiny pinch of flaky salt while they’re still hot.
  8. Repeat with Remaining Batches: Let the oil come back up to temperature between batches. Wipe out any burnt bits from the oil with a fine-mesh strainer after every two batches to keep the oil clean.
  9. Serve Immediately: Arrange the fried green tomatoes on a platter with the chilled buttermilk ranch on the side.

Notes

Keep the oil temperature steady (around 350°F) to avoid soggy or burnt coating. Don’t skip the flour step—it helps the coating stick. Pat tomatoes dry to ensure crispiness. Work in small batches (3-4 slices at a time) to maintain oil temperature. Use stone-ground cornmeal for the best crunch. Season every layer for full flavor. Serve within 10 minutes of frying for maximum crispiness.

Nutrition

Keywords: fried green tomatoes, buttermilk ranch, crispy, southern, appetizer, summer, comfort food

Find it online: https://freshforkful.com/easy-crispy-fried-green-tomatoes-with-buttermilk-ranch/