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Crispy Fried Green Tomatoes with Easy Buttermilk Ranch

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These crispy fried green tomatoes are the kind of recipe that changes how you think about a classic. With a shatteringly crisp crust and cool, herby buttermilk ranch, they’re next-level comfort food.

Ingredients

Scale
  • 4 medium green tomatoes, firm and unripe
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt, plus more for finishing
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Vegetable oil for frying (about 1 cup)
  • 1/2 cup buttermilk, well-shaken
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 teaspoon fresh parsley, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon fresh lemon juice

Instructions

  1. Make the buttermilk ranch first. In a small bowl, whisk together the buttermilk, sour cream, and mayonnaise until smooth. Add the fresh dill, chives, parsley, garlic powder, onion powder, salt, pepper, and lemon juice. Stir until combined. Cover and refrigerate while you fry.
  2. Prep your tomatoes. Wash them and pat them completely dry. Slice off the stem end and the very bottom, then cut the tomatoes into 1/4-inch thick rounds.
  3. Set up your dredging station. In a shallow bowl, whisk together the flour, salt, pepper, garlic powder, smoked paprika, and cayenne. Line a baking sheet or plate with parchment paper.
  4. Dredge the tomatoes. Working one slice at a time, press each tomato round into the seasoned flour. Flip and press again, ensuring both sides are fully coated. Shake off excess flour and place each coated slice on the parchment-lined sheet. Do not stack.
  5. Heat the oil. Pour about 1/4 inch of vegetable oil into a large cast iron skillet. Heat over medium-high heat until it shimmers and a pinch of flour sizzles immediately (350°F to 365°F).
  6. Fry in batches. Carefully place 4 to 5 tomato slices into the hot oil without overcrowding. Fry for 2 to 3 minutes per side, until deep golden brown.
  7. Drain and season. Transfer the fried slices to a paper towel-lined plate. Immediately sprinkle with a tiny pinch of salt while still hot. Let drain for about 30 seconds, then transfer to a wire rack if available.
  8. Repeat with remaining batches, letting the oil come back up to temperature between batches. Keep finished tomatoes in a warm oven (200°F) on a baking sheet.
  9. Serve immediately. Arrange the fried green tomatoes on a platter with the buttermilk ranch on the side for dipping.

Notes

For best results, use rock-hard green tomatoes. Pat tomato slices completely dry before dredging to prevent the flour from turning into a pasty mess. Maintain oil temperature between 350°F and 365°F to avoid greasy tomatoes. Do not flip more than once. Keep finished tomatoes in a single layer on a wire rack in a warm oven to maintain crispness. Leftovers can be reheated in a 375°F oven or air fryer, not the microwave.

Nutrition

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

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