While everyone else in So. Florida was hunkering down for Tropical Storm Isaac (way too much hype for a tropical storm people!), Hubs and I were out shopping for supplies to re-make these fried “green” tomatoes from the other night. As I mentioned yesterday, I catered a 5 course Southern Food and Beer pairing for 12.

I was too busy running around to get a good photo of the food… so unfortunately we HAD to make them again (oh, darn…)! Can you guys sense my sarcasm?! hah

Beer Pairing Course 1: Fried Green Tomatoes with Jalapeno Tabasco Ranch

Hubs was THRILLED to have me make these again… so off we went to hunt down some green tomatoes. Let me tell you, the hardest part about making fried green tomatoes this time of year? Finding the daggum tomatoes.

Yah, yah. I know green tomatoes are totally a “Spring thing” but I seriously wanted them for our Southern Themed menu! I’m a little late to the game, but what can ya do?!

We searched and searched before the party and came up empty handed, then my mom found one basket-full at her Publix (45 minutes away) and brought them up to me (saved)!

Well, we weren’t as fortunate to find them on our second go around, but we DID find some firm under-ripe yellow tomatoes (hence the ” in the fried “Green” Tomatoes).

Guess what? It totally worked and they were delicious! So FYI: you really can use any firm under-ripe tomato that your little heart desires.

You’re welcome.

Ya’ll these are so. stinking. delicious. The addition of the Panko was and excellent decision on my part (if I do say so myself!) 😉 It makes these guys super crunchy on the outside and soft on the inside! Perfection!

Even the tomato haters will get down with these. Trust me. I had 2 tomato haters at the table and both cleaned their plates AND actually enjoyed it!


The Beer that hubs selected for this course was the Southampton Publick House Double White. Since beer isn’t really my thing, I’m going to hand this part over to the hubs. I’d just give you the ol’ “it was a beer… it worked.”

Oh, and don’t forget to come back tomorrow for Course 2: Spinach Salad with HOT. BACON. DRESSING. (drool…)

A word from the hubs on the Beer selection: 

We paired the Fried Green Tomatoes with the South Hampton Publick House Double White. This beer is a witbier or “white ale”. Witbiers are a Belgian style ale which use wheat in the grain bill and are left unfiltered which result in the hazy “white” color. The Double White boasts a 6.6 ABV (Alcohol by Volume) and 21 IBUs (International Bittering Units; the higher the number the more “hoppy” the beer). It’s bright and refreshing with medium carbonation with hints of lemon peel, sour citrus and coriander notes with a medium mouthful. It plays perfectly with the acidity of the green tomatoes and the heat from the spicy ranch dipping sauce.

Other Close Options (if you can’t find South Hampton Double White):

  • Avery White Rascal White Ale
  • Hoegaarden Original White Ale
  • Blue Moon Belgian White Ale

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Fried Green Tomatoes with Jalapeno Tabasco Ranch

Jalapeno Tabasco Ranch


For the Jalapeno Tabasco Ranch:
3/4 cup mayonnaise
1/4 cup buttermilk (+ additional regular milk to thin)
1 tablespoon Hidden Valley Ranch Dressing Seasoning
1-2 tablespoon green (Jalapeno) Tabasco Sauce
1 teaspoon garlic powder
1/2 teaspoon black pepper to taste

dash of cayenne (optional)

For the Fried Green Tomatoes:
3 medium, firm green tomatoes (or any firm under-ripe tomatoes)
1 cup all-purpose flour
1 Tablespoon Cajun seasoning
1/2 cup low-fat buttermilk
1 egg
1/3 cup cornmeal
1/2 cup Panko bread crumbs
1/4 cup Canola oil


For the Jalapeno Tabasco Ranch:

Whisk all ingredients together until combined, adding additional milk until desired consistency. Refrigerate until ready to use.

For the Fried Green Tomatoes:
Rinse and dry tomatoes thoroughly. Cut tomatoes into 1/2 inch thick rounds (3-4 slices per tomato). Season both sides of the tomato rounds with a sprinkle of salt and allow to rest for 5 minutes.

Set up assembly line of 3 shallow rimmed dishes. In the first dish, mix the flour and Cajun seasoning. In the second dish, whisk the buttermilk and egg. In the third and final dish, mix the Panko bread crumbs and cornmeal.

Heat the Canola oil in a skillet (or fill a deep fryer with additional oil if using) over medium heat (keep it around 350º-375ºF). Dredge tomato rounds in the flour mixture, coating both sides and shaking off the excess. Next dip in the buttermilk-egg mixture and then the cornmeal-Panko mixture.

In the skillet (or deep fryer), fry half of the prepared tomato slices at a time (don't over crowd the pan). It should take 3-5 minutes per each (or until golden brown). Drain tomatoes on a paper towel lined platter. Serve hot with Jalapeno Tabasco Ranch.

Fried Green Tomatoes Adapted from: Simply Recipes

The Ranch: My Life as a Mrs