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Fried Green Tomatoes & Ranch

This classic fried green tomato recipe pairs perfectly with my super easy, herbaceous ranch dipping sauce!

We've all (hopefully) seen the film but have you actually tried this crispy confetti of tangy temptation? Fried green tomatoes are like a Southern carnival for your taste buds. Unripe yet unstoppable, these green, little dynamos pack a punch of flavor that'll have you reaching for seconds faster than you can say "Towanda!"

I do have to come clean... I recently discovered something about fried green tomatoes. They aren't Southern at all. Well, they are now but their origins are far from it. According to Robert F. Moss, author of "The Fried Green Tomato Swindle and Other Southern Culinary Adventures", fried green tomatoes first appeared in 19th century cookbooks in OHIO; the 1877 Buckeye Cookbook and the 1873 Presbyterian Cookbook, published by the First Presbyterian Church of Dayton, Ohio. Yep. Ohio. Did I say Ohio too many times?

Mr. Moss also exposed pimento cheese as yet another "Yankee imposter" in the aforementioned literature but I cannot even with that information right now. I was shocked to learn this and haven't fully processed it yet. This wont stop me from claiming and making them, though- it is what it is!


  • For the fried green tomatoes:

  • 4 large green tomatoes

  • 2 eggs

  • 1/2 cup buttermilk or half and half

  • 1 cup all-purpose flour

  • 1/2 cup breadcrumbs

  • 1/2 cup cornmeal

  • 1-2 teaspoons salt

  • 1/2 teaspoon freshly ground pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon cane sugar (optional)

  • 1-2 inches of oil in a cast iron pan, shallow fry is fine!

  • For the ranch:

  • 1/2 cup mayonnaise

  • 1/2 cup buttermilk or half and half

  • 1/3 cup sour cream

  • 2 tablespoons minced cilantro

  • 2 tablespoons minced parsley

  • 1 tablespoon minced dill

  • 1/2 fresh garlic clove

  • 1 tsp honey

  • 1 green onion, chopped small

  • Splash of apple cider vinegar

  • Splash of soy sauce

  • Salt and pepper


  1. Make your ranch dressing first so it can get happy in the fridge!

  2. Place all ingredients into a food processor, small blender, or bullet/smoothie blender (I use a bullet/smoothie blender!) and run until the herbs are well incorporated and set aside in the fridge.

  3. Slice tomatoes into about 1/2" thick slices, place on paper towel, sprinkle lightly with sugar on both sides and set aside. The sugar helps chase away any bitterness but it's totally optional.

  4. Prepare your dredging station; flour on one plate, mix the breadcrumbs, corn meal, and spices (except for the sugar), place on another plate, whisk together the eggs and milk, pour into shallow bowl or plate with a lip.

  5. Dredge tomato slices lightly in flour, then egg mixture, then cornmeal mixture, trying for a nice thick, even coating of the cornmeal mixture all the way around. Set aside on paper towel or wire rack while the oil heats up.

  6. Fry tomatoes in 350-375F degree oil until golden brown on both sides, about 3-4 minutes. Don't walk away from these! They will burn quick!

  7. Place fried tomatoes on paper towel and sprinkle with a pinch of salt immediately.

  8. Serve with the ranch you just made and ENJOY!

This dish may have imposter syndrome but it will always be Southern in my heart! Not one Summer can go by without a few meals that include fried green tomatoes, it just wouldn't be right.

This ranch recipe is good on its own on ANYTHING. We dip our fries into it, pour it over roasted chicken, the possibilities are endless. My husband recently used it as the liquid binder for a homemade artichoke spinach dip and it was delicious! She also gives Green Goddess so add avocado when you blend and you're probably good to go.

I hope you enjoy my fried green tomatoes and herby ranch recipe, follow me on social media @LizaHomesteads for more recipes and tag me or DM me pics/video if you try any of them!


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