Fried Green Tomatoes Recipe

Prepare tomatoes

Trim stems and slice each green tomato into 1/3- to 1/2-inch thick rounds. You should get about 4–6 slices per tomato depending on size. Lay slices on a baking sheet or plate and lightly salt both sides. Let sit for 10 minutes to draw out a little moisture, then pat dry with paper towels.

Set up breading stations

Place the flour on a shallow plate and season with 1/2 tsp black pepper and 1/2 tsp kosher salt. In a second shallow bowl, whisk together the eggs and buttermilk until smooth. In a third shallow dish, combine cornmeal, panko, paprika, garlic powder, cayenne, and remaining 1/2 tsp kosher salt; mix thoroughly.

Bread the tomato slices

Working with one slice at a time: dredge a tomato slice in the seasoned flour, shaking off excess; dip into the egg-buttermilk mixture, letting excess drip; then press into the cornmeal-panko mixture to fully coat both sides. Place coated slices on a wire rack while you finish breading the rest.

Heat oil

Pour vegetable oil into a large skillet (cast-iron preferred) to a depth of about 1/4–1/2 inch (roughly 1 cup for a 10-inch skillet). Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb dropped in sizzles steadily and browns in about 30 seconds.

Fry

Working in batches (do not overcrowd), gently add coated tomato slices to the hot oil. Fry 2–3 minutes per side, until golden brown and crisp. Use tongs or a slotted spatula to turn once. Adjust heat to maintain oil temperature around 325–350°F so coating cooks through without burning.

Drain and season

Transfer fried tomatoes to a wire rack set over a baking sheet or to a plate lined with paper towels to drain. Immediately sprinkle with a pinch of salt to taste. Continue with remaining slices.

Finish

Arrange fried green tomatoes on a serving platter. Sprinkle evenly with crumbled feta (about 1/2 cup) and scatter chopped parsley on top.

While the tomatoes rest or during the last batch frying, combine mayonnaise, Greek yogurt, Dijon mustard, hot sauce, lemon juice, smoked paprika, honey, salt, and black pepper in a small bowl. Whisk until smooth and taste; adjust seasoning or hot sauce to preference. Chill briefly or serve immediately alongside the fried green tomatoes for dipping.