Recipe courtesy of Kardea Brown

Fried Green Tomatoes with Spicy Ranch Dressing

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  • Level: Intermediate
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings


Spicy Ranch Dressing:

Miss Brown’s House Seasoning:


  1. Stir together the flour and 1 teaspoon of the House Seasoning in a shallow pie plate or baking dish. In a separate baking dish, whisk together the eggs and buttermilk. In a third baking dish, stir together the panko and remaining 2 teaspoons House Seasoning.
  2. Pour enough oil to come 1 inch up the sides of a large cast-iron skillet and heat to 375 degrees F over medium-high heat.
  3. Working with one tomato slice at a time, dredge the in the flour mixture, shaking to remove any excess. Dip in the egg wash, letting any excess drip off. Coat in the panko mixture and then place on a plate. Repeat with the remaining tomato slices. Working in batches, fry the tomatoes until golden brown, about 3 minutes per side. Drain on a wire rack set in a sheet tray and sprinkle with salt while still hot. Serve warm with Spicy Ranch Dressing.

Spicy Ranch Dressing:

Yield: 2/3 cup
  1. Stir together the ranch dressing, sriracha, sour cream and paprika in a small bowl. Season with salt and pepper.

Miss Brown’s House Seasoning:

Yield: 5 teaspoons
  1. Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

Cook’s Note

Miss Brown’s House Seasoning can be made in a large batch and stored in an airtight container at room temperature for about 3 months.