Fried Green Tomatoes Recipe

Slice tomatoes

Wash tomatoes and pat dry. Slice into 1/3- to 1/2-inch thick rounds. You should get about 8–12 slices from 4 medium tomatoes depending on thickness.

Set up dredging stations

In one shallow dish whisk together flour, cornmeal, kosher salt, and black pepper. In a second shallow dish whisk eggs with buttermilk until smooth.

Dredge tomatoes

Working in batches, coat each tomato slice first in the flour-cornmeal mixture (shake off excess), then dip in the egg-buttermilk mixture, then return to the flour-cornmeal mixture for a final coating. Press gently so the coating adheres. Place coated slices on a rack while oil heats.

Heat oil

In a large heavy skillet (cast iron recommended) add oil and butter. Heat over medium-high until shimmering and a 1-inch piece of bread sizzles and browns in about 45–60 seconds (oil temperature about 350°F / 175°C). Reduce heat to medium to maintain a steady sizzle.

Fry tomatoes

Fry coated tomato slices in a single layer without crowding, about 2–3 minutes per side, until golden brown and crisp. Use tongs to flip carefully. Adjust heat as needed so the coating cooks through without burning. Transfer fried slices to a paper towel–lined rack or plate to drain and keep warm in a low oven (200°F / 95°C) if making multiple batches.

Prepare base

If using whole roasted peppers, remove stems and seeds and roughly chop. In a small skillet over medium heat, warm the olive oil and add the finely chopped shallot. Sauté until translucent, about 2 minutes. Add minced garlic and cook 30 seconds more until fragrant.

Blend

Transfer sautéed shallot and garlic to a blender or food processor with the roasted red peppers, apple cider vinegar, honey, smoked paprika, salt, and black pepper. Blend until smooth. Add water, 1 tablespoon at a time, to reach a pourable sauce consistency (about 1–2 tablespoons). Taste and adjust seasoning—add more salt, vinegar, or honey as desired.

Warm and finish

Return the blended sauce to the skillet and warm gently over low heat for 2 minutes to meld flavors. Keep warm until ready to serve.

Make crunchy crumble (optional)

For a crunchy goat cheese crumble, preheat a small skillet over medium heat. Toss panko with melted butter and toast, stirring, until golden, about 2–3 minutes. Remove from heat and let cool slightly. Crumble or break goat cheese into small pieces and mix with the toasted panko gently so some cheese remains soft and some coated with crumbs.

Assemble

Spread a spoonful of warm red pepper sauce on each serving plate or on a communal platter. Arrange fried green tomato slices in a single layer on top of the sauce. Crumble goat cheese (with or without panko) evenly over the tomatoes. Sprinkle lemon zest and sliced chives over the top for brightness.

Serve

Serve immediately while tomatoes are still hot and crisp so the coating stays crunchy and the goat cheese is slightly warmed by the tomato. Extra red pepper sauce can be served on the side.