Fried Green Tomatoes Recipe

Prepare tomatoes

Wash tomatoes and dry. Slice each green tomato into 1/3-inch thick rounds (you should get about 4–5 slices per tomato depending on size). Pat slices dry with a paper towel to remove surface moisture.

Set up dredging stations

Place the flour in a shallow bowl and season with 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder. In a second shallow bowl, whisk the eggs with 1/2 cup buttermilk until smooth. In a third shallow bowl, combine cornmeal with the remaining 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and a pinch of salt and pepper.

Prosciutto prep

Lay out prosciutto slices and tear each slice in half lengthwise into strips about the width of a tomato slice. This will allow prosciutto to crisp around the tomato without overpowering it.

Dredge slices

Working one slice at a time: dredge a tomato slice in the seasoned flour, shaking off excess; dip into the egg-buttermilk mixture, then press firmly into the cornmeal mixture to coat both sides. Place on a wire rack while you heat the oil. Repeat for all slices.

Heat oil

Pour oil into a 10–12 inch heavy skillet to a depth of about 1/4 inch (roughly 3–4 tablespoons will cover the pan; use up to 1 cup if shallow frying more). Heat over medium-high until oil registers 350°F (175°C) or a small breadcrumb sizzles and browns in about 20–30 seconds.

Fry tomatoes (first pass)

Fry coated tomato slices in batches without crowding, 2–3 minutes per side, until golden brown and crisp. Use tongs to flip carefully. Transfer fried slices to a wire rack set over a sheet pan to drain and keep crisp. Maintain oil temperature between 325–350°F; adjust heat as needed.

Add prosciutto and finish

When all tomato slices are lightly fried and drained, return a clean skillet to medium-high with a tablespoon of oil. Quickly crisp the prosciutto strips 20–40 seconds per side until just crisp (they will brown rapidly). Immediately press a prosciutto strip onto the top of each fried tomato slice while both are hot so the prosciutto adheres. If you prefer, you can wrap a strip around the edge and secure with a toothpick, but pressing on top is traditional here.

In a small bowl, whisk together mayonnaise, sour cream, and 1/4 cup buttermilk until smooth. Stir in chopped chives, parsley, dill, minced garlic, lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning or thin with more buttermilk to reach desired dipping consistency. Chill for 15–30 minutes if time allows to let flavors marry.

Arrange fried green tomatoes on a platter or individual plates. Top each slice with a crisped prosciutto piece. Garnish with microgreens or a sprinkle of fresh parsley and serve with lemon wedges and the ranch dipping sauce on the side. Serve immediately so tomatoes remain crisp.