Tomato or Tomah-to?  However you say it, this recipe is a southern favorite – only to be served while the tomatoes are still green!  Adding the ranch dressing and crumbled feta make this a perfect appetizer or a great side to your summer menu.    Full of crunch and a table delight, it’s fried green tomatoes with a little summer kick!

Ranch and Feta Fried Green Tomatoes


4 large green tomatoes
2 eggs
½ cup buttermilk
1 cup all-purpose flour or Gluten-Free flour
½ cup cornmeal
2 teaspoons coarse kosher salt
¼ teaspoon ground black pepper
¼ teaspoon paprika
1-quart grapeseed oil for frying




Slice green tomatoes 1/2 inch thick, discarding end pieces.


Whisk eggs and buttermilk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, flour, paprika, salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into buttermilk and egg mixture. Finally, dredge the tomatoes in the meal, flour, paprika, salt and pepper mixture and completely coat. (Adds a little “double crunch” of happiness.)

In a large skillet, pour grapeseed oil (enough so that there is 1/2 inch of oil in the pan) and heat over medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels. You can place them on a draining rack in a 200-degree oven to keep them warm.


Drizzle with ranch dressing then sprinkle diced tomatoes and feta cheese for the final delicious touches.  Enjoy!


*Ranch Dressing Homemade: 

1 clove (to 2 cloves) garlic
Salt, to taste
1/4 c. Italian flat-leaf parsley
2 tbsp. fresh chives
1 c. (real) mayonnaise
1/2 c. sour cream
buttermilk (as needed to desired consistency)
White vinegar (optional, to taste)
Worcestershire sauce, to taste (optional)
Paprika, to taste (optional)
Fresh oregano, to taste
Fresh parsley, to taste
Fresh dill, to taste
Fresh chives
Salt and Pepper to taste



Mince the garlic with a knife and then sprinkle about an 1/8 to ¼ teaspoons of salt on it and mash it into a paste with a fork. Chop the parsley, chives and any of the optional herbs very finely and add to the garlic.

In a bowl, combine all ingredients, adding other optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired.