Fried Green Tomatoes Recipe

Wash tomatoes and pat dry. Cut each medium green tomato into 1/3- to 1/2-inch thick slices (about 6–8 slices per tomato depending on size). Trim the blossom end if needed so slices sit flat.

Lay slices in a single layer on a tray and sprinkle both sides lightly with kosher salt and a pinch of black pepper. Let sit for 10 minutes to draw out excess moisture, then pat slices dry with paper towels.

Set up three shallow bowls or pie plates: Bowl 1 - flour seasoned with 1/4 tsp salt and 1/4 tsp black pepper. Bowl 2 - whisk together eggs, buttermilk, hot sauce, garlic powder, onion powder, and smoked paprika until smooth. Bowl 3 - mix cornmeal with remaining pinch of salt.

Dredge each tomato slice first in the seasoned flour, shaking off excess, then dip into the egg-buttermilk mixture, letting excess drip back into the bowl, and finally press into the cornmeal to coat thoroughly. Place breaded slices on a wire rack set over a sheet pan; repeat until all slices are breaded.

For a thicker, crunchier crust (optional) let the breaded slices rest 10 minutes on the rack so the coating adheres before frying.

Pour oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (roughly 1.5–2 cups depending on pan). Heat oil over medium-high until it reaches 350°F (175°C) on a thermometer, or until a pinch of cornmeal sizzles and browns slowly.

Working in batches (do not overcrowd), carefully place 3–4 breaded tomato slices into the hot oil. Fry 2–3 minutes per side, flipping once, until golden brown and crisp. Adjust heat as needed so the crust browns without burning (reduce to medium if browning too quickly).

Use a slotted spatula to transfer fried tomatoes to a paper towel–lined baking sheet or wire rack to drain. Keep finished batches warm in a 200°F (95°C) oven while frying remaining slices.

Arrange fried green tomatoes on a platter, sprinkle with chopped parsley, serve with lemon wedges and ranch or remoulade on the side. Serve immediately so they remain crisp.

Storage: Leftovers are best reheated in a 400°F (200°C) oven for 6–8 minutes to re-crisp; avoid microwaving to prevent sogginess.