Fried Green Tomatoes Recipe

Peel and thinly slice the red onion into rings or half-rings. Place in a heatproof jar or bowl.

In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar, 1/2 tsp salt and red pepper flakes (if using). Heat just until sugar and salt dissolve and liquid is warm but not boiling, about 2–3 minutes.

Pour the warm brine over the sliced onions, pressing to submerge. Let cool to room temperature, then refrigerate. Ready in 30 minutes, best after 1 hour. Will keep up to 2 weeks refrigerated.

Cook the bacon in a skillet over medium heat until crisp, about 6–8 minutes. Remove bacon to a paper towel-lined plate, reserve 1 tsp warm bacon fat and crumble the rest when cool.

Finely mince the 1/2 Vidalia onion (use a box grater or sharp knife) and place in a small bowl. If you prefer a smoother dressing, finely grate the onion and squeeze out excess moisture with a paper towel.

In a mixing bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 1 tsp fresh lemon juice, 1/2 tsp brown sugar, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until smooth.

Stir in the minced/grated Vidalia onion, crumbled bacon (reserve a little for garnish), 1 tsp warm bacon fat, and 1 tbsp chopped chives if using. Taste and adjust seasoning. Refrigerate until ready to serve.

Slice the firm green tomatoes 1/4 inch (about 6 mm) thick. You should get 8–12 slices from 4 medium tomatoes. Pat slices dry with paper towels to remove excess moisture.

Set up a breading station: bowl 1 – 3 tbs all-purpose flour seasoned with 1/2 tsp salt and 1/4 tsp black pepper; bowl 2 – beat 2 large eggs with 1 cup buttermilk until blended; bowl 3 – combine 1 cup fine cornmeal, 1 tbsp yellow cornmeal (optional), 1 tsp smoked paprika, 1/4 tsp cayenne, and 1/2 tsp salt.

Dredge each tomato slice first in the seasoned flour, shaking off excess; then dip into the buttermilk-egg mixture, letting excess drip; finally press into the cornmeal mixture to coat both sides evenly. Place coated slices on a wire rack while you heat the oil.

Heat a large skillet over medium heat and add 1 cup vegetable oil and 1 tbsp unsalted butter. Heat until the oil reaches about 350°F (if you don't have a thermometer, it should shimmer and a pinch of cornmeal sizzles immediately).

Working in batches (do not overcrowd), fry tomato slices 2–3 minutes per side or until golden brown and crisp. Use tongs to flip carefully. Adjust heat as needed so coating browns without burning.

Transfer fried tomatoes to a paper towel-lined plate or a wire rack set over a baking sheet and season immediately with a light pinch of salt. Keep warm in a 200°F oven if frying in multiple batches.

Arrange 2–3 fried tomato slices per serving on individual plates or a shared platter.

Spoon a generous tablespoon of the bacon-Vidalia dressing alongside or lightly on top of each stack. Top with a few quick-pickled onion slices and a sprinkle of reserved crumbled bacon.

Garnish with chopped parsley or chives and serve with lemon wedges for a bright squeeze at the table.