Fried Green Tomato Sliders Recipe

Prep tomatoes

Slice each green tomato into 1/2-inch thick rounds. You should get about 2 slices per tomato if using medium tomatoes (target ~12 slices). Pat slices dry with paper towels.

Make dredging stations

In one shallow bowl whisk together the all-purpose flour and 1 tsp salt, 1/2 tsp black pepper, and paprika. In a second bowl whisk eggs and buttermilk until combined. In a third bowl combine cornmeal and panko breadcrumbs with 1/2 tsp salt and 1/4 tsp black pepper.

Bread the tomato slices

Working one slice at a time: lightly coat a tomato slice in the flour mixture, shake off excess, dip into the egg-buttermilk mixture, then press into the cornmeal-panko mixture ensuring both sides are well coated. Set the breaded slices on a wire rack while you heat oil. Repeat until all tomato slices are breaded. For extra adhesion, double-dip: after the first breadcrumb coat, dip quickly into the egg mixture again and re-coat with breadcrumbs.

Fry the tomatoes

Pour 3 cups vegetable oil into a heavy skillet (cast iron preferred) to reach about 1/2-inch depth and heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb sizzles and browns in ~20 seconds. Fry tomatoes in batches without crowding — 2–3 minutes per side or until golden brown and crisp. Use tongs to flip gently. Transfer fried tomato slices to a paper-towel-lined tray and season immediately with a light sprinkle of salt. Keep warm in a 200°F (95°C) oven if needed while finishing remaining slices.

Cook bacon

While frying tomatoes, cook bacon to desired crispness. For best results, lay bacon on a sheet pan and bake at 400°F (200°C) for 12–18 minutes depending on thickness, flipping once if desired, until crisp. Drain on paper towels and keep warm. Alternatively, cook in a skillet and transfer to paper towels.

Prepare sauce

In a small bowl combine mayonnaise, Dijon mustard, lemon juice and a pinch (about 1/4 tsp) of black pepper. Taste and adjust salt if needed. This will be the spread for buns.

Toast buns and assemble

Slice slider buns horizontally. Lightly toast cut sides in a dry skillet or oven until golden. Spread about 1 teaspoon of the mayo mixture on the bottom half of each bun. Place 1 fried green tomato slice on each bottom bun, top with a piece of bacon (or half a slice folded to fit), a small handful (about 1/4 cup) of frisée, two basil leaves, and an optional pickle slice. Cap with the top bun. Secure with a small skewer if desired and serve immediately.

Prep potatoes

Peel if desired and cut potatoes into 1/4–1/2-inch fries. Rinse cut fries under cold water until water runs clear to remove surface starch. Pat completely dry with kitchen towels.

Optional par-cook (for extra crisp)

Toss dried fries with 1 tablespoon cornstarch and a pinch of salt. Arrange on a baking sheet and bake in a preheated 425°F (220°C) oven for 10–12 minutes until they just begin to color, or par-boil in salted water for 3–4 minutes and then cool. This step is optional; you can also deep-fry once.

Cook fries

If frying: heat oil to 350–375°F (175–190°C) and fry in batches until golden and crisp, 3–5 minutes per batch. Drain on paper towels and season immediately with salt and pepper. If oven-roasting: toss cut potatoes with 1 cup vegetable oil (or 2–3 tbs if using less oil), spread in a single layer on a sheet pan, roast at 425°F (220°C), flipping once, 25–35 minutes until golden and crisp; season with salt and pepper.

Serve

Arrange fryer or roasted fries alongside sliders and serve hot.