Grit Crusted Fried Green Tomatoes Recipe

Prepare tomatoes

Wash the green tomatoes and slice them into 1/3–1/2-inch thick rounds. Pat the slices dry with paper towels and set on a wire rack.

Set up dredging station

In a shallow bowl or pie dish, whisk together the buttermilk, eggs and 1 tsp hot sauce until smooth. In a second shallow dish, combine the flour, 1/2 cup corn grits, fine cornmeal, cornstarch, 1 tsp kosher salt, 1/2 tsp black pepper and smoked paprika. In a third shallow dish place the remaining 1/2 cup coarse grits and the remaining 1 tsp kosher salt (use this coarser mix as the final crust).

Dredge tomatoes

Working one at a time, dredge each tomato slice first in the flour mixture, shaking off excess, then dip into the buttermilk-egg mixture, allowing excess to drip, then press into the coarse grits mixture to thoroughly coat both sides. For a thicker crust double-dip (repeat egg then grit coating). Place coated slices on a wire rack and let rest 10 minutes to set the crust.

Heat oil

In a heavy skillet (cast iron preferred) add the oil and butter and heat over medium to medium-high heat until shimmering and a small pinch of grits sizzles immediately (about 350°F / 175°C). Maintain oil temperature around 325–350°F for frying.

Fry tomatoes

Fry the tomato slices in batches without overcrowding the pan, 2–3 minutes per side, until golden brown and crisp. Adjust heat to keep the temperature steady. Transfer cooked slices to a paper towel-lined rack and season immediately with a light sprinkle of salt.

Keep warm

If making a large batch, keep finished tomatoes warm in a single layer on a baking sheet in a 200°F (95°C) oven while you fry the rest.

While the tomatoes rest, combine mayonnaise, ketchup, Dijon mustard, apple cider vinegar, Worcestershire sauce, hot sauce, honey, sweet pickle relish, lemon juice, salt and black pepper in a small bowl. Whisk until smooth and taste; adjust vinegar, honey or hot sauce to balance sweetness, acidity and heat. Stir in chopped chives if using. Refrigerate until ready to serve.

Arrange grit's crusted fried green tomatoes on a platter. Spoon or place a small dish of picnic sauce alongside for dipping. Garnish tomatoes with chopped parsley or chives and serve with lemon wedges for a bright squeeze just before eating.