Easy Homemade Yogurt Ranch Dressing with Fried Green Tomatoes
Ranch dressing is never out of season, but it is particularly front of mind since it goes so well with this fried green tomato recipe. I know, I know, sleigh bells are almost jingling but the first frost has yet to arrive here in Texas. As the weather holds, the cows are enjoying an extra rich run of grass and we’re savoring the remains of the summer bounty.
What’s a girl to do with the last of these green tomatoes? Fry them, of course, and dip them in the healthiest most delicious homemade ranch dressing!
Of all the things in your pantry or fridge that have hidden ingredients and preservatives, condiments are probably top of the list. There’s typically sugar plus a bunch of preservatives and mystery ingredients like “natural flavor” or “yeast extract” (aka MSG). The good news is you can have your ranch and your health too. There’s something so empowering about whipping up a dressing from scratch with the purest ingredients. It’s surprisingly easy to make your own favorite dressings at home and you can feel good about dipping, dousing, and savoring every finger-licking good bite.
Healthy Yogurt Ranch Dressing
INGREDIENTS
- 1 ¼ cup Armagh Creamery Plain Organic Yogurt
- ½ cup olive or avocado oil
- 1.5 tablespoon white distilled vinegar
- 1 garlic clove
- 1 teaspoon salt
- Ground black pepper to taste
- 1 teaspoon onion powder
- 2 tablespoon fresh dill, finely minced (or sub for 1 Tbl dried dill)
- ¼ cup fresh chives, finely minced
- ¼ cup fresh parsley, finely minced
INSTRUCTIONS
- Blend all ingredients in a food processor on high until the garlic clove is completely blended in. If you do not have a food processor you can mince the garlic and hand mix all the ingredients.
- You can use it immediately or store it in the fridge for up to 2 weeks.
Fried Green Tomatoes
INGREDIENTS
- 3 firm green tomatoes (about ¼ lbs), sliced into ¼ inch thick rounds
- 1 large egg
- ½ cup buttermilk
- ¼ cup all purpose flour (or GF flour)
- ¾ cup fine yellow cornmeal
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- Oil, for frying
INSTRUCTIONS
- Whisk together the egg and ½ cup buttermilk. Place the flour in a separate shallow dish. In a third dish, whisk together the cornmeal, salt, pepper, and garlic powder.
- Working in batches, dredge the tomato slices in the flour, then dip them in the egg mixture, then dredge them in the cornmeal mixture, shaking off any excess.
- Fill a large deep skillet or Dutch oven with oil to a depth of ¼ inch. Heat the oil over medium-high heat to 350 degrees F. Line a baking sheet with paper towels and set it nearby. Working in batches, fry the tomatoes in the hot oil for 2 minutes per side or until golden brown. With a slotted spoon or tongs remove tomatoes and drain on the paper towels. Season with salt to taste.
- Serve warm and drizzle with the ranch dressing.
Armagh Creamery is a dairy and family farm producing farmstead organic yogurt and cheese in our on-site creamery in Dublin, Texas.
