Fried Green Tomatoes Recipe

Rinse the green tomatoes and pat dry. Using a sharp knife, slice each tomato into 1/4- to 1/3-inch thick rounds. Discard the stem end pieces or reserve for another use.

Lay the slices on a wire rack or single layer on a sheet tray and sprinkle both sides lightly with kosher salt and black pepper. Let sit 10 minutes to draw out a little moisture; pat any excess moisture off with paper towel before breading.

Set up

Arrange three shallow bowls or rimmed plates: one with flour, one with the egg-buttermilk mixture, and one with the dry cornmeal mixture.

In the first shallow bowl combine the all-purpose flour with 1/4 tsp of the smoked paprika and a pinch of salt and pepper (reserve remaining smoked paprika for the cornmeal if desired).

In the second bowl whisk together the 2 large eggs, 1/2 cup buttermilk, 1 tsp hot sauce (if using), and the remaining 1/4 tsp smoked paprika and garlic powder until smooth.

In the third bowl combine the cornmeal, breadcrumbs (if using), 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder. Stir to combine.

Dredging method: Working in batches (do not overcrowd), pat a tomato slice dry, dredge first in seasoned flour shaking off excess, then dip in the egg-buttermilk mixture allowing excess to drip back to the bowl, then press into the cornmeal mixture on both sides so the coating adheres. Place breaded slices on a wire rack set over a tray while you heat the oil. Repeat for remaining slices.

Pour about 1/2 to 1 cup oil into a heavy skillet (cast iron preferred) — enough to come about 1/4 inch up the sides. Heat over medium-high until shimmering and a thermometer reads 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of cornmeal into the oil; it should sizzle and rise immediately without browning instantly.

Add the butter to the hot oil if using and swirl to combine. Working in a single layer, carefully add 3–4 tomato slices (depending on skillet size) so they sizzle without crowding. Fry 2–3 minutes per side, or until golden brown and crisp. Use tongs or a slotted spatula to flip gently to avoid losing coating.

Transfer fried tomatoes to a wire rack set over a baking sheet or to a plate lined with paper towels to drain briefly. If cooking multiple batches, keep finished slices warm in a 200°F (95°C) oven on the wire rack while you fry the rest.

Arrange fried green tomatoes on a platter. Sprinkle with chopped parsley, add lemon wedges, and serve with ranch or remoulade sauce on the side for dipping.

Serve immediately while hot and crispy. Leftovers: refrigerate in a single layer separated by parchment and re-crisp in a 375°F (190°C) oven for 6–8 minutes.