Southwest Fried Green Tomatoes Recipe

Prepare tomatoes

Slice tomatoes into 1/2-inch thick rounds (about 8–10 slices from 3 tomatoes). Lay on paper towels, lightly salt both sides and let rest 5 minutes to remove excess moisture; pat dry.

Set up breading station

In one shallow bowl whisk buttermilk with 1/4 tsp salt and 1/8 tsp black pepper. In a second shallow bowl combine flour, cornmeal, panko, paprika, garlic powder, onion powder, cayenne, remaining 3/4 tsp salt and 3/8 tsp black pepper; mix thoroughly. Keep bowls side by side.

Bread the tomato slices

Working one slice at a time: dip tomato into buttermilk, letting excess drip off, then press into the dry breading mixture, coating both sides and gently pressing crumbs to adhere. Place breaded slices on a wire rack and let rest 5–10 minutes to set.

Fry

In a heavy skillet or cast-iron pan, pour oil to reach about 1/4 inch depth (about 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb sizzles immediately. Fry tomatoes in batches (do not overcrowd) 2–3 minutes per side until golden brown and crisp. Transfer to a paper towel–lined tray or cooling rack. Keep warm in a low oven (200°F / 95°C) if needed.

If using fresh corn, sauté kernels in 1 tsp olive oil over medium heat 3–4 minutes until slightly charred. If frozen, thaw and pat dry, then sauté 2–3 minutes. Add diced red and green peppers and red onion, cook 2–3 minutes until softened but still bright. Remove from heat; stir in chopped cilantro, lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Whisk together mayonnaise, sour cream, chopped chipotle pepper, adobo sauce, lime juice, honey and 1/4 tsp salt until smooth. Refrigerate at least 15 minutes to let flavors meld. Thin with a teaspoon of water if desired for drizzling consistency.

Arrange 3–4 fried green tomato slices per serving on a platter or individual plates. Spoon 2–3 tablespoons of the warm corn medley over each stack (spread evenly). Drizzle 1–2 tablespoons of chipotle sauce over the top of each stack in a zig-zag pattern. Sprinkle about 2 tablespoons crumbled feta over each serving. Finish with 1 tablespoon hot honey drizzled over the feta and tomatoes (adjust to taste). Garnish with cilantro leaves and serve with lime wedges on the side.

Serve immediately while tomatoes are hot and crisp. Leftover components (chipotle sauce and corn medley) keep covered in the refrigerator 2–3 days; fried tomatoes are best the same day.