Fried Green Tomatoes with Southwest Ranch

I’m not sure there’s a dish more southern than fried green tomatoes.  And while I suppose most people don’t broadcast their meals like I tend to, I don’t hear of many people making them anymore.  But this time of year, with our garden in full force, they’re a favorite at the Smokin’ F.

Traditionally, most green tomatoes were battered and pan fried.  But the last time I tried that…well, I met the fire department.  True, long and embarrassing story that we really don’t need to get into.  Recently, as people have become more health conscious, I suppose, I’ve seen recipes circulating to bake them.  But seriously, y’all….life’s too short for baked green tomatoes.

So at our house, I deep fry our green tomatoes to a perfect golden crisp and serve them up with some Southwest Ranch.  They’re especially spectacular at the end of a hot summer day, as the sun sets just low enough to cool the evening and give way to the flicker of lightning bugs.  It’s pretty darn close to culinary Heaven.

So from our summer table to yours, Fried Green Tomatoes with Southwest Ranch.


  • 4-5 Green Tomatoes
  • Salt & Pepper
  • 2 c. Cornmeal
  • 2 c. Panko Bread Crumbs
  • 1 Packet of Buttermilk Ranch Seasoning
  • 1 tsp. Paprika
  • 1 tsp. Garlic Pepper
  • 1 tsp. Season Salt
  • 5 eggs

For the Southwest Ranch:

1. Slice your tomatoes about ¼ in thickness; or as thin as you can while retaining the integrity of the shape of the tomato.  Discard the ends.

Lay out on a paper towel lined cookie sheet and sprinkle with salt and pepper.

2. While your slices sweat a few minutes, heat your oil in the deep fryer to 350 or the pan, whichever you choose.

3. Mix your remaining dry ingredients in one bowl.

4. Whisk your eggs until fluffy in a separate bowl.

5. In yet another bowl, mix your ranch, taco seasoning and tabasco, and set aside.

6. Coat one tomato slice with your dry ingredients. I like to dig a little hole in the middle of the bowl, place the tomato in the hole and then cover it back up and patting it to make sure it sticks.

7. Dip coated tomato in your egg mixture and then back in your dry mix again.

8. Once it’s fully coated, gently tap off any excess and ease into your hot oil with a fork or tongs.

9. As they cook, the tomatoes will float up to the top. Once they’re browned on one side (about 3-4 minutes) use tongs to flip them over so both sides get nice and crispy.

10. Lay back on your paper towel lined cookie sheet.

11. Repeat with all of your tomatoes, frying 4-5 at a time depending on the size of your fryer.

12. Serve warm with a side of your Southwest Ranch for dipping. Enjoy!

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