Fried Green Tomatoes Recipe

Prepare tomatoes

Wash and dry the green tomatoes. Cut out the stem ends and slice each tomato into 1/3- to 1/2-inch thick rounds. Pat slices dry with paper towels to remove excess moisture.

Set up dredging station

In a shallow bowl combine flour, smoked paprika, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. In a second bowl whisk eggs with buttermilk until smooth. In a third shallow bowl combine cornmeal and panko breadcrumbs with remaining 1 teaspoon salt.

Dredge tomatoes

Working in batches, dredge each tomato slice first in the seasoned flour (tap off excess), then dip into the egg-buttermilk mixture, letting excess drip off, then press firmly into the cornmeal-panko mixture to coat evenly. Place coated slices on a wire rack; let rest 10 minutes to set the crust.

Fry

Pour vegetable oil into a large skillet to a depth of about 1/4 inch and heat over medium-high until shimmering and a pinch of breadcrumb sizzles immediately (about 350°F / 175°C). Fry tomato slices in batches without crowding for 2–3 minutes per side, until golden brown and crisp. Adjust heat to maintain temperature. Transfer to a paper-towel-lined tray and season lightly with a pinch of salt while hot.

While tomatoes rest before frying or while frying, prepare the crab salad. Gently pick through lump crab meat to remove shells and any cartilage, keeping large pieces intact. In a medium bowl whisk together mayonnaise, Greek yogurt, red curry paste, fish sauce, and lime juice until smooth and uniformly colored. Fold in crab meat, chopped cilantro, sliced scallions, diced cucumber, and optional diced red chili. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper; taste and adjust acidity or heat as needed. Chill in refrigerator for at least 15 minutes to meld flavors.

In a small bowl scoop the ripe avocado and mash with a fork until mostly smooth. Add sour cream, buttermilk, minced garlic, lemon juice, chives, parsley, dill, salt, and pepper. Whisk until combined and creamy; if the sauce is too thick, add additional teaspoon increments of buttermilk to reach a pourable but thick consistency. Taste and adjust seasoning. Chill briefly if desired.

Plate

Arrange a small bed of microgreens or baby arugula on each plate. Spoon 2–3 tablespoons of chilled red curry crab salad onto the greens in a neat quenelle or mound (about 2 oz per serving). Place 3–4 fried green tomato slices leaning against the crab salad.

Dress

Drizzle 1–2 tablespoons of the avocado ranch over the tomatoes and a little around the plate for presentation. Sprinkle extra cilantro leaves over the crab salad and tomatoes. Serve with lemon wedges on the side for squeezing.

Serve

Serve immediately while tomatoes are warm and crisp and crab salad is chilled. This recipe yields an appetizer-sized portion.