Fried Green Tomatoes Recipe

Slice and season

Trim the stem ends from the green tomatoes and slice into 1/3- to 1/2-inch thick rounds. Pat slices dry with paper towels. Arrange in a single layer on a tray and sprinkle both sides lightly with 1 tsp salt and 1 tsp black pepper; let rest 10 minutes to draw out excess moisture, then blot again with paper towels.

Make dry mix

In a shallow dish combine 1 cup cornmeal, 1/2 cup panko (if using), 3 tbsp flour, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1/2 tsp salt and 1/4 tsp black pepper. Stir to distribute spices evenly.

Make wet dredge

In another shallow bowl whisk together 2 large eggs, 1/2 cup milk or buttermilk and 1 tsp hot sauce (optional) until smooth.

Dredge the tomato slices

Working one at a time, dust a tomato slice in the flour portion of the dry mix (this helps the egg adhere). Dip into the egg mixture, letting excess drip off, then press into the cornmeal mixture, coating generously on both sides. Place breaded slices on a wire rack and repeat. For an extra-crisp second coating, return each slice to the egg and then to the cornmeal a second time.

Heat oil

In a large heavy skillet (cast iron preferred) add 1 cup neutral oil and heat over medium-high until shimmering and a deep bubble forms when a pinch of cornmeal is dropped in (about 350°F / 175°C). If using butter for flavor, add 1 tbsp butter to the oil and swirl; watch temperature and reduce heat slightly so butter doesn't burn.

Fry

Carefully add breaded tomato slices in a single layer without crowding (work in batches). Fry 2–3 minutes per side, until golden brown and crisp. Use tongs or a slotted spatula to flip gently. Adjust heat as needed to maintain even browning without burning—medium to medium-high typically works. Total frying time per batch ~4–6 minutes.

Drain and rest

Transfer fried slices to a rack set over a baking sheet or to paper towels to drain briefly. Keep warm in a 200°F (95°C) oven if frying multiple batches. Lightly season with a pinch of salt immediately after frying.

Arrange fried green tomatoes on a platter, garnish with chopped parsley and lemon wedges. Serve hot with remoulade, ranch, or your preferred dipping sauce on the side. Makes best the day prepared; enjoy immediately for maximum crispness.