Fried Green Tomatoes Recipe

Prepare the quick pickle brine: In a medium bowl or jar combine 1 cup white vinegar, 1 cup water, 1 tablespoon kosher salt, 1 tablespoon sugar, 1/2 tsp crushed red pepper flakes and the smashed garlic clove. Stir until sugar and salt dissolve.

Slice tomatoes into 1/2" thick rounds. Submerge slices in the brine in a single layer or stacked in a container. Cover and refrigerate for 30–45 minutes to pickle and firm up. After pickling, drain and pat tomatoes dry with paper towels.

Cook the bacon in a skillet over medium heat until crisp, about 6–8 minutes. Transfer bacon to a paper towel-lined plate and reserve 2 tablespoons of the hot bacon fat. Crumble the cooled bacon and set aside.

In a small bowl combine 2 tablespoons sour cream, 2 tablespoons mayonnaise, reserved 2 tablespoons warm (not scorching) bacon fat, 1 tablespoon minced chives, 1/2 tsp lemon juice, 1/4 tsp kosher salt and 1/4 tsp black pepper. Stir until smooth and chill for at least 15 minutes to meld flavors. Fold in crumbled bacon just before serving if you prefer visible bacon pieces; otherwise mix all together.

In a small bowl combine 1/4 cup creole mustard, 1/4 cup bell pepper jelly and 1 teaspoon apple cider vinegar. Whisk until smooth and slightly loose. Adjust balance—add more jelly for sweetness or more mustard for tang if desired. Keep at room temperature.

Set up a three-station dredging station: Place 1 cup all-purpose flour (mixed with 1 tsp black pepper and 1 tsp smoked paprika) in the first shallow dish. In the second shallow dish whisk together 2 large eggs and 1/2 cup buttermilk. In the third shallow dish combine 2 cups panko breadcrumbs with 1/4 cup fine cornmeal (optional) for extra crunch.

Press each drained, patted-dry tomato slice first into the seasoned flour, shaking off excess, then dip into the egg-buttermilk mixture, letting excess drip off, and finally press firmly into the panko mixture to coat thoroughly. Place coated slices on a wire rack while you heat the oil.

Pour about 1" of vegetable oil into a heavy skillet (cast iron preferred) and heat over medium-high until the oil reaches 350°F (about 177°C) or until a small piece of breadcrumb sizzles immediately. Fry tomatoes in batches (do not overcrowd) 2–3 minutes per side, until golden brown and crispy. Adjust heat to maintain temperature. Transfer fried slices to a paper towel-lined rack to drain briefly; keep warm in a 200°F oven if making multiple batches.

To plate, spread a thin smear of the creole mustard & bell pepper jelly mixture on each plate (about 1–2 tablespoons per serving). Arrange 3 fried green tomato slices per serving on top of the smear.

Dot each stack with approximately 1 tablespoon of the bacon fat compound crème or pipe small quenelles. Sprinkle with chopped parsley and microgreens or baby arugula if using. Serve with lemon wedges and extra creole mustard/jelly on the side.

Serve immediately while tomatoes are hot and crisp. Leftovers: store components separately (tomatoes will soften) and reheat tomatoes briefly in a 375°F oven to crisp before serving.