Fried Green Tomatoes Texas Style
Crispy, golden, and packed with Southern charm, Fried Green Tomatoes Texas Style takes a beloved classic to bold new heights. Featuring thick slices of tart green tomatoes double-dredged in a spiced flour and cornmeal coating infused with garlic, paprika, and a kick of cayenne, this recipe delivers the perfect balance of crunch and flavor. The zesty buttermilk and hot sauce marinade provides a subtle tang, while a creamy jalapeño ranch dipping sauce adds a fiery Texas twist that's irresistible. Ready in just 35 minutes, this crowd-pleasing appetizer or side dish promises a satisfying crunch in every bite. Serve these Southern delights straight from the skillet for a warm, comforting treat that'll become a new family favorite.
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Recipe Information
Ingredients
- 4 medium-sized green tomatoes
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 large eggs
- 1.5 cups vegetable oil
- 0.5 cup ranch dressing
- 1 tablespoon jalapeños, finely chopped
Instructions
Slice the green tomatoes into 1/4-inch thick slices and set them aside.
In a medium bowl, whisk together the buttermilk and hot sauce.
In a separate shallow dish, combine the all-purpose flour, yellow cornmeal, garlic powder, paprika, cayenne pepper, salt, and black pepper.
Crack the eggs into another shallow dish and beat them until smooth.
Set up your dredging station: one plate with the seasoned flour mixture, one bowl of the beaten eggs, and one bowl with the buttermilk mixture.
Dip each tomato slice into the flour mixture, then the buttermilk mixture, followed by the beaten eggs, and finally, coat it once again in the flour mixture. Ensure each slice is evenly coated.
Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). To test, drop a bit of flour into the oil—if it sizzles, it’s ready.
Carefully place the breaded tomato slices into the hot oil, a few at a time, being careful not to overcrowd the pan.
Fry the tomatoes for 2-3 minutes per side, or until golden brown and crispy. Use tongs to flip them as needed.
Once fried, transfer the tomatoes to a plate lined with paper towels to drain excess oil.
In a small bowl, combine ranch dressing with finely chopped jalapeños for a spicy Texas-style dipping sauce.
Serve the fried green tomatoes hot, with the jalapeño ranch on the side. Enjoy!
Nutrition Facts
Calories |
1126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.0 g | 122% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 50.4 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 587 mg | 26% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 8.0 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 128 mg | 10% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 422 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
