Fried green tomatoes are a classic southern dish, and this fried green tomatoes recipe kicks up the flavor, adding a bacon ranch dipping sauce to them!
“I miss the smell of coffee, and bacon fryin’. Oh and what I wouldn’t give for a plate of fried green tomatoes like we used to have at the cafe.”
Name that movie! That’s right, it’s my absolute favorite of all time: Fried Green Tomatoes. From the first time I saw it, I fell in the love with the story of Idgie and Ruth, their friendship and the little town of Whistle Stop, Alabama. Naturally, I also happen to love the dish that is the story’s namesake so when my friend Champ offered to give me some green tomatoes, I knew exactly what I was going to do with them. And it involved bacon ranch dip. Yes, I said bacon ranch.
And with good reason. It gives them a nice bacon-y flavor that green tomatoes fried in vegetable oil just don’t have. However, since I don’t happen to have bacon drippings in my refrigerator that often, whenever I make fried green tomatoes I have to fry the bacon first. But then what do you do with the bacon? Since eating all 4 slices myself seemed a wee bit selfish, and since I love serving these tomatoes with ranch dip, I made the executive decision to add the crumbled bacon to the ranch dip so that I could share with everyone. Wasn’t that nice of me?
Updated September 2014: When I first posted this in 2009, I had made fried green tomatoes a few times but in the last few years since we’ve owned a house with a space for a garden, I’ve had the chance to make Fried Green Tomatoes more then I can count. During that time I feel like I’ve kind of perfected the process. The only really major change I made to this recipe is to mix the cornmeal with panko for a little more of a light crunch. It is such an improvement, it’s the only way I make them anymore! I hope you enjoy them just as much as us :)
In a skillet, fry bacon until crispy. Transfer to paper towels. Reserve 1 tablespoon pan drippings. Allow bacon to cool and then crumble. To ensure the drippings don't get too hot remove pan from heat while you prepare the dip.
In a bowl combine mayonnaise, sour cream, granulated garlic, dill weed and vinegar. Stir in crumbled bacon. Season to taste with salt and pepper. Cover and refrigerate while you prepare the tomatoes.
Season both sides of sliced tomatoes with salt and pepper.
Dredge each slice in flour, shake of excess. Next, dip in egg and then press into corn meal to coat completely.
Return bacon pan to medium heat. Add in canola oil. Once hot, fry the tomatoes , in batches if necessary, until browned, about 3 minutes per side. Transfer to a cooling rack on top of a cookie sheet. Sprinkle with salt.
Place tomatoes on a serving platter. Serve hot with bacon ranch for dipping.
And if you haven't seen Fried Green Tomatoes yet, I highly recommend you rent it. Or I could always recite it for you line for line, but that might be weird.