Fried Green Tomatoes Recipe

Prepare tomatoes

Slice tomatoes 1/3-1/2 inch thick. Pat slices dry with paper towels to remove excess moisture so crust will adhere.

Set up dredging stations

Place flour in a shallow bowl and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. In a second bowl, whisk together eggs and buttermilk until combined. In a third shallow bowl, combine crushed corn flakes, smoked paprika, and remaining 1/2 tsp kosher salt; pulse or crush the corn flakes to coarse crumbs if not already crushed.

Coat tomatoes

Working in batches to avoid crowding, dredge each tomato slice first in the seasoned flour (shake off excess), then dip into the egg-buttermilk mixture, letting excess drip off, and finally press both sides firmly into the corn flake mixture so the crumbs adhere. Place coated slices on a wire rack while heating oil.

Heat oil

Pour vegetable oil into a heavy skillet (cast iron recommended) to a depth of about 1/4–1/2 inch (roughly 1 cup). Heat over medium until oil reaches 350°F (175°C) or a small piece of bread sizzles gently and browns in about 45–60 seconds.

Fry

Fry the coated tomato slices in a single layer for 2–3 minutes per side, or until golden brown and crisp. Flip carefully with a spatula. Fry in batches and add more oil between batches if needed to maintain depth and temperature.

Drain

Transfer fried tomatoes to a paper towel-lined rack or sheet to drain briefly. Keep warm in a 200°F (95°C) oven if preparing multiple batches.

While tomatoes are being prepped or frying, combine mayonnaise, finely chopped chipotle, lime juice, minced garlic, honey, salt, and pepper in a small bowl. Whisk until smooth and taste; adjust heat or lime to preference. Refrigerate until ready to serve. If mixture is too thick, thin with 1/2 tsp water or more lime juice.

Arrange fried green tomato slices on a serving platter or plates. Spoon or drizzle chipotle aioli over the top or serve alongside for dipping. Scatter crumbled feta over the tomatoes while still warm so cheese softens slightly. Garnish with cilantro leaves if using and serve with lime wedges on the side for squeezing.