Share This
There are few appetizers as beloved in Southern cooking as fried green tomatoes, and once you take that first crispy, golden bite, it's easy to understand why. Underripe green tomatoes are sliced thick, soaked in buttermilk, and coated in a savory blend of cornmeal and flour before being fried to perfection in bacon fat. The result is everything you want in a summer appetizer: a crackly crust, a tart and slightly sweet interior, and a comforting flavor that feels both nostalgic and completely satisfying.
Paired with a homemade tarragon buttermilk ranch dressing, this dish takes on a whole new level of freshness. Bright herbs, tangy buttermilk, and a subtle hit of tarragon transform a classic ranch into something a little more refined and just a little more special. Whether served as a starter for a summer dinner party, a fun side at a backyard barbecue, or a snackable appetizer alongside a chilled glass of Kendall-Jackson Sauvignon Blanc, these fried green tomatoes are the kind of dish that brings people together and disappears quickly.
What Are Green Tomatoes?
Green tomatoes are simply tomatoes that have been picked before they've had a chance to fully ripen and turn red. Because they're harvested early, they have a firm, dense texture and a tart, slightly tangy flavor that's completely different from the sweet, juicy tomatoes you'd slice into a salad. That firmness is exactly why they're such a fantastic candidate for frying. They hold their shape beautifully in the pan and stay crisp on the outside while turning tender (but never mushy) inside.
Quick note on a common mix-up: green tomatoes are not the same thing as tomatillos, even though they're often called "green tomatoes" at the grocery store. Tomatillos are a different plant altogether, wrapped in a papery husk, and have a bright, citrusy flavor that lends itself to salsas and sauces. If you're making fried green tomatoes, you want the unripe red tomatoes, not the husked tomatillos.
Where to Find Green Tomatoes
Green tomatoes are easiest to find in late summer and early fall, when tomato plants are winding down for the season. Farmer's markets are your best bet, especially in growing regions like Northern California and the South. You can also check specialty grocery stores or ask your produce manager if they can set a few aside for you.
If you have your own tomato plants, this is a great way to use up the last of the green ones on the vine before frost hits. Just pick them firm and unblemished, and you're set.
Key Ingredients
The magic of fried green tomatoes lies in how simple, pantry-friendly the ingredients really are. Every element plays a role in building that irresistible crispy, tangy, savory bite. Here's what to grab and why.
For the Fried Green Tomatoes:
- Green tomatoes: The star. Firm, tart, and perfect for holding their shape as they fry into golden little rounds.
- Buttermilk: A generous soak in buttermilk tenderizes the tomatoes and helps the breading cling beautifully.
- Bacon: Fried until crispy so its rendered fat can be used as the frying medium. It adds an incredible smoky, savory depth you just can't get from vegetable oil.
- All-purpose flour and cornmeal: The classic Southern combo. Flour delivers a light coating while cornmeal adds that signature crunchy, golden-brown crust.
- Garlic salt, kosher salt, black pepper, and a pinch of cayenne: Everyday seasonings that pull the whole breading together and add just a whisper of heat.
- Good sea salt (for finishing): A generous sprinkle on top right after frying takes the flavor over the edge.
For the Tarragon Buttermilk Ranch:
- Buttermilk and mayonnaise: The creamy, tangy backbone of any great ranch.
- Fresh lemon juice: Adds brightness and helps balance the richness of the dressing.
- Chives, parsley, and scallion: Layered fresh herbs that give the dressing color and depth.
- Tarragon: The star ingredient. Its anise-like, subtly sweet flavor is what makes this ranch feel a little more special than the standard version.
- Granulated garlic, celery salt, onion powder, and black pepper: The classic ranch seasoning trio that ties everything together.
How to Make Homemade Ranch Dressing
Once you've made ranch from scratch, the store-bought version just doesn't hit the same. The good news? Real, restaurant-worthy ranch is unbelievably easy to whip up at home. All it takes is a bowl, a whisk, and about five minutes.
The foundation of any great ranch is the buttermilk and mayonnaise combo. The buttermilk brings tang and helps thin the dressing to a pourable, dippable consistency, while the mayo adds creaminess and body. Whisk them together first until smooth, then squeeze in fresh lemon juice for a little brightness that keeps the whole thing from feeling too heavy.
From there, it's all about the flavor builders. Granulated garlic, onion powder, celery salt, and freshly ground black pepper are the classic ranch seasonings, and each one plays its role in creating that unmistakable savory profile. Then come the fresh herbs, which is really what separates homemade ranch from anything you'll pull off a store shelf. Chives, parsley, scallion, and a whisper of tarragon add color, brightness, and layered flavor that makes every bite taste alive.
Stored in an airtight container in the fridge, homemade ranch will keep beautifully for up to a week. Perfect for dunking these fried green tomatoes, drizzling over salads, or spooning onto sandwiches all week long.
Fried Green Tomatoes with Tarragon Buttermilk Ranch Recipe
Recipe Type:
Appetizer
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Servings:
4
Ingredients
For the fried green tomatoes:
- 2 large unripe green tomatoes, sliced ½ -inch thick
- 1 cup buttermilk
- 6 slices bacon
- ½ cup all-purpose flour
- ½ cup cornmeal
- ¼ tsp. garlic salt
- ¼ tsp. black pepper
- 1 tsp. kosher salt
- 1 pinch cayenne pepper
- ¼ tsp. good sea salt, for plating
For the Tarragon Buttermilk Ranch:
- ½ C. buttermilk
- ½ C. mayonnaise
- 1 Tbsp. freshly squeezed lemon juice
- 1 Tbsp. chives, minced
- 1 Tbsp. parsley, minced
- 1 scallion, sliced thin
- ¼ tsp. granulated garlic
- ¼ tsp. celery salt
- ¼ tsp. onion powder
- ¼ tsp. tarragon, chopped
- â…› tsp. black pepper
Instructions
- For the fried green tomatoes:
- In a medium sized bowl, soak the tomatoes in the buttermilk and set aside.
- In a 12-inch cast iron skillet, fry the bacon over medium heat until crispy. Remove bacon once done and eat as a snack or reserve for another purpose, such as BLT’s.
- In a large bowl, mix the remaining dry ingredients. Using tongs or a fork, remove the tomato slices from the buttermilk and coat with the cornmeal-flour mixture. Place the tomato slices in the cast iron skillet with the bacon fat and fry until golden brown on both sides.
- Place the fried tomatoes on a paper towel lined plate and sprinkle with finishing salt. Serve immediately with Tarragon Buttermilk Ranch on the side.
- For the Tarragon Buttermilk Ranch:
- Combine all ingredients and mix well. Refrigerate until ready to use. This dressing can be refrigerated for up to 1 week.
Pairing Fried Green Tomatoes with Wine
There's a lot happening on this plate. Crispy cornmeal crust, smoky bacon fat, the bright tang of an unripe tomato, and a herby ranch dressing all going at once. That kind of layered, zippy flavor deserves a wine with a sharp, herbaceous edge that can keep pace with every bite. Enter Kendall-Jackson Vintner's Reserve Sauvignon Blanc, which was practically built for a dish like this. Its bright grapefruit, gooseberry, and fresh-cut grass notes echo the green, tart character of the tomatoes and slice right through the richness of the fry.
If you'd prefer something with a little more roundness on the finish, a chilled glass of Kendall-Jackson Vintner's Reserve Chardonnay leans into the buttery, savory side of the dish, especially the bacon fat and creamy tarragon ranch, without ever losing its zip. And for a fun, food-friendly twist that feels right at home at a Southern-inspired gathering, Kendall-Jackson Vintner's Reserve Rosé is a lovely pick, its bright strawberry and citrus character keeping every bite feeling fresh and lively.
