Green Tomatoes Recipe

Prepare tomatoes

Wash tomatoes and pat dry. Trim stem ends and slice into 1/3–1/2-inch thick rounds. You should have about 12–16 slices from 4 medium tomatoes. Lay slices on a wire rack or paper towels to drain excess moisture for 10 minutes.

Set up dredging station

In one shallow dish combine the all-purpose flour and ½ tsp kosher salt. In a second shallow bowl whisk together the eggs and buttermilk until smooth. In a third shallow dish combine the cornmeal, optional yellow cornmeal, remaining ½ tsp kosher salt, ½ tsp black pepper, ½ tsp paprika and garlic powder; stir to combine.

Dredge the slices

Working one at a time, dredge a tomato slice in the flour (shake off excess), dip into the egg-buttermilk mixture, then press into the cornmeal mixture so both sides are evenly coated. Place coated slices on a tray and repeat with remaining slices. For a thicker crust repeat the egg and cornmeal step once more if desired.

Heat oil

In a large cast-iron skillet or heavy-bottomed sauté pan, pour enough vegetable oil to reach about 1/4 inch depth (about 1 cup). Add the butter if using. Heat over medium-high until shimmering and a breadcrumb sizzles immediately when dropped in (about 350°F / 175°C). Adjust heat to maintain steady sizzle but not smoking.

Fry tomatoes

Fry the coated tomato slices in batches without crowding the pan, 2–3 minutes per side, until golden brown and crisp. Use tongs to flip gently. If crust browns too quickly, reduce heat to medium. Transfer cooked slices to a paper towel–lined baking sheet and keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

Finish

If oil looks very used between batches, carefully pour off and replenish a small amount. When all slices are cooked, check seasoning and sprinkle a light pinch of salt over each batch while still hot. Serve immediately with remoulade and lemon wedges.

While tomatoes rest/drain, combine mayonnaise, Dijon mustard, hot sauce, chopped capers and cornichons, lemon juice, smoked paprika, minced parsley, salt and pepper in a small bowl. Stir until smooth and taste; adjust seasoning with more lemon, salt, or hot sauce to preference. Chill briefly if time allows (10–15 minutes) so flavors meld.

Arrange fried green tomatoes on a serving platter, add parsley sprigs, and serve with lemon wedges and remoulade on the side.