Fried Green Tomatoes Recipe

Prepare tomatoes

Slice each firm green tomato into 1/3-inch to 1/2-inch thick rounds. You should get about 4–5 slices per medium tomato. Lay slices on a wire rack or paper towels and lightly sprinkle both sides with 1 tsp fine sea salt and 1/2 tsp black pepper. Let sit 10 minutes to draw out excess moisture, then blot any liquid with paper towels.

Set up breading stations

Place the 1 cup all-purpose flour in a shallow bowl. In a second bowl, whisk together 2 large eggs and 1/2 cup buttermilk until smooth. In a third shallow bowl, combine 1 cup yellow cornmeal, 1/2 cup panko (if using), 1/2 tsp smoked paprika, and 1/4 tsp garlic powder; season with a pinch of salt and a light grind of black pepper.

Bread the tomato slices

Working in batches, dredge each tomato slice first in flour (shake off excess), then dip into the egg-buttermilk mixture, allowing excess to drip off, and finally press into the cornmeal mixture so both sides are well coated. Place coated slices on a wire rack and let rest 5 minutes to help the coating adhere.

Heat oil

In a large heavy skillet (cast-iron recommended), add about 1/2 to 3/4 inch of vegetable oil (approximately 1 cup). Heat over medium-high heat until the oil reaches 350°F (175°C) or a breadcrumb sizzles and browns within 20–30 seconds when dropped in.

Fry

Add coated tomato slices in a single layer without crowding the pan (work in batches). Fry 2–3 minutes per side until golden brown and crisp. Use tongs to turn gently to avoid stripping the coating. Adjust heat as needed to maintain 325–350°F range; if the coating browns too fast, lower heat. Remove tomatoes to a wire rack set over a sheet tray or paper towels. If desired, add 1 tbsp unsalted butter to the hot oil near the end of the last batch and spoon the foaming butter-oil over the slices for extra flavor.

Keep warm

If making multiple batches, keep finished tomatoes warm in a 200°F (95°C) oven on a rack while you fry the remainder so they stay crisp.

Serve

Arrange fried green tomatoes on a platter with lemon wedges and the green herb yogurt sauce for dipping.

Combine 1 cup Greek yogurt, 1/4 cup packed parsley, 1/4 cup packed cilantro, 2 tbsp chopped chives, and 1 tbsp chopped dill (if using) in a food processor or blender.

Add 1 minced garlic clove, 1 tbsp fresh lemon juice, 1 tsp extra-virgin olive oil, 1/2 tsp honey or maple syrup, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse until herbs are finely chopped and the mixture is smooth and uniformly green.

Taste and adjust seasoning. If the sauce is too thick, add up to 1 tsp hot water or additional lemon juice, 1/4 tsp at a time, to reach a dipping consistency. Chill at least 15 minutes to let flavors meld, or up to 2 hours. Bring to cool room temperature before serving with the fried tomatoes.