Fried Green Tomatoes Recipe

Prepare tomatoes

Rinse and dry the green tomatoes. Slice into 1/3-inch to 1/2-inch thick rounds, discarding the stem ends. Pat slices dry with paper towels to remove surface moisture so the coating adheres.

Set up dredging station

In one shallow bowl combine the flour. In a second shallow bowl whisk together the eggs and buttermilk until smooth. In a third shallow bowl combine the cornmeal, kosher salt, black pepper, and cayenne pepper.

Dredge tomatoes

Working in batches, coat each tomato slice first in flour (shake off excess), then dip into the egg-buttermilk mixture, allowing excess to drip off, then press into the cornmeal mixture to coat both sides well. Place coated slices on a wire rack while you heat the oil.

Heat oil

In a large skillet (cast iron preferred) add the vegetable oil and heat over medium-high until shimmering and a small pinch of cornmeal sizzles immediately—about 350°F (175°C). If using butter for flavor, add it to the skillet just before frying to melt and foam with the oil.

Fry tomatoes

Fry the tomato slices in a single layer without overcrowding the pan, 2 to 3 minutes per side, until golden brown and crisp. Adjust heat as needed so they brown evenly without burning. Use tongs or a spatula to flip carefully.

Drain

Transfer fried tomatoes to a paper towel-lined tray or wire rack set over a baking sheet to drain and keep crisp. Lightly season with a pinch of salt while warm. Continue with remaining slices.

Cook corn (if using fresh)

If using fresh corn, bring a small pot of water to a boil and blanch kernels 1 minute, then drain. Alternatively, sauté the kernels in 1 tsp olive oil over medium heat for 2–3 minutes to soften slightly and develop sweetness; let cool. If using thawed frozen corn, briefly sauté or use as-is after draining excess moisture.

Combine vegetables

In a medium bowl combine the corn, diced red bell pepper, diced red onion, minced jalapeño, and chopped cilantro.

Make dressing and toss

Whisk together the lime juice, apple cider vinegar, sugar, olive oil, kosher salt, and black pepper until sugar dissolves. Pour the dressing over the corn mixture and toss to combine. Taste and adjust salt, lime, or sugar balance as needed. Let the relish sit at room temperature for 15–20 minutes to meld flavors or refrigerate for up to 2 hours.

Arrange warm fried green tomatoes on a serving platter. Spoon a generous amount of corn relish over each slice or serve the relish alongside for guests to top themselves. Garnish with cilantro leaves or microgreens and a drizzle of hot sauce or remoulade if desired.