Fried Green Tomatoes


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.


Fried Green Tomatoes

  • Author: Roni Proter
  • Prep Time: 10
  • Cook Time: 6
  • Total Time: 16 minutes
  • Yield: 4 1x


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


  1. Make the ranch dipping sauce by combining all the ingredients, whisk to combine and place in the refrigerator for at least 30 minutes
  2. Cut the green tomatoes 1/4 inch thick, sprinkle with salt and allow to sit on a rack for 5 minutes
  3. Pat dry with a paper towel to remove excess water
  4. Place vegetable oil in a large cast iron skillet 1/4 inch thick and set to medium/medium low heat
  5. Place the flour in a bowl
  6. In a separate bowl add the the egg and buttermilk and whisk to combine
  7. In the third bowl, place the cornmeal, pepper, salt and smoked paprika and stir to combine
  8. Dip the tomatoes one in a time in the flour, then the egg mixture and finally the cornmeal
  9. Fry in batches so you don’t crowd the pan, about 2-3 minutes on each side or until light golden brown
  10. Place on a rack so excess oil doesn’t make the tomatoes soggy
  11. Sprinkle with a pinch of kosher salt while they are still hot
  12. Serve with ranch dipping sauce

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