Fried Green Tomatoes Recipe

Prepare tomatoes

Wash and dry green tomatoes. Slice into 1/3- to 1/2-inch thick rounds, discarding the very small end pieces. Pat slices dry with paper towels to remove excess moisture.

Set up dredging stations

In a shallow bowl or plate, combine the all-purpose flour, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon smoked paprika, and 1/4 teaspoon garlic powder. In a second bowl, whisk together eggs, 1/2 cup buttermilk, and 1 teaspoon hot sauce (optional). In a third shallow bowl, combine the cornmeal, fine yellow cornmeal (if using), remaining 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and remaining 1/4 teaspoon smoked paprika.

Dredge the tomato slices

Working in batches, lightly coat each tomato slice first in the flour mixture, shaking off excess, then dip into the egg-buttermilk wash, letting excess drip back into the bowl, and finally press both sides into the cornmeal mixture to form an even coating. Place dredged slices on a wire rack and let rest 5–10 minutes to help the coating adhere.

Heat oil

Pour vegetable oil into a large skillet (cast-iron is ideal) to a depth of about 1/3 inch (roughly 1 to 1 1/2 cups depending on pan size). Heat over medium-high until oil reaches 350°F (175°C) or a small bit of bread crumbs sizzles and browns in about 30 seconds.

Fry

Fry tomato slices in a single layer without crowding the pan, about 2 to 3 minutes per side, until golden-brown and crisp. Adjust heat as needed to maintain 325–350°F and prevent burning. Use a slotted spatula to flip and transfer cooked slices to a paper-towel-lined baking sheet or wire rack. Fry remaining batches, adding more oil if necessary.

Keep warm

If preparing for a group, keep finished slices warm in a 200°F (95°C) oven on a wire rack while frying remaining tomatoes to preserve crispness. Sprinkle lightly with flaky salt if desired just after frying.

Cook bacon until crisp in a skillet over medium heat or bake at 400°F (200°C) for 12–15 minutes. Drain on paper towels, then finely chop. Reserve 1 teaspoon bacon fat if desired for extra flavor in the sauce (optional).

In a bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons prepared horseradish, 1 tablespoon lemon juice, 1 teaspoon maple syrup (or honey), and 1/4 teaspoon freshly ground black pepper. Stir in the chopped cooked bacon and 1 teaspoon reserved bacon fat if using. Taste and adjust horseradish or salt as needed. Keep chilled until serving.

In a medium bowl whisk together 1/2 cup buttermilk, 1/4 cup mayonnaise, and 1/4 cup sour cream until smooth. Add 1 tablespoon fresh lime juice, 2 tablespoons chopped cilantro, 1 tablespoon chopped chives, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon chipotle or ancho chile powder, 1/4 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk to combine.

Taste and adjust seasonings — add more lime for brightness, more chipotle for heat, or more buttermilk to thin. Chill at least 15 minutes to let flavors meld. Stir before serving.

Arrange fried green tomato slices on a platter or individual plates. Spoon a few dollops of Bacon Horsey Sauce onto each plate or serve in a small bowl alongside. Serve Southwest Ranch in a separate small bowl for dipping.

Garnish with chopped parsley or cilantro and a light sprinkle of flaky salt if desired. Serve immediately while tomatoes are hot and crisp.