Fried Green Tomatoes Recipe

Prepare tomatoes

Wash tomatoes and trim stem ends. Slice each tomato into 1/3 - 1/2 inch thick rounds (about 4 slices per medium tomato). Place slices on a paper towel-lined tray and season both sides lightly with 1/2 teaspoon kosher salt; allow to sit 10 minutes to draw out excess moisture, then blot dry with paper towels.

Set up dredging stations

In a shallow bowl or plate, combine the all-purpose flour with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. In a second shallow bowl, whisk the eggs with the buttermilk until smooth. In a third shallow bowl, combine cornmeal, optional fine cornmeal/masa, remaining 1 teaspoon kosher salt, 3/4 teaspoon black pepper, 1/2 teaspoon garlic powder, paprika, and cayenne (if using).

Dredge tomatoes

Working in batches, lightly coat each tomato slice in the seasoned flour, shaking off excess, then dip into the egg-buttermilk mixture, letting excess drip off, and finally press both sides into the cornmeal mixture to form an even coating. Place dredged slices on a wire rack and let rest 5 minutes to help the coating adhere.

Heat oil

Pour neutral oil into a large heavy skillet (cast-iron preferred) to a depth of about 1/4 to 1/3 inch (approximately 3/4 to 1 cup depending on pan). Heat over medium to medium-high until oil registers 350°F (175°C) on a thermometer or a pinch of cornmeal sizzles immediately and browns in about 30 seconds.

Fry tomatoes

Fry the tomato slices in a single layer without crowding, about 2 to 3 minutes per side, until golden brown and crisp. Use tongs or a spatula to flip carefully. Adjust heat as needed to maintain temperature; lower if browning too quickly. Transfer cooked slices to a paper towel-lined plate or wire rack. If desired, finish with a pat of butter on each batch to add richness.

Keep warm and serve

If making multiple batches, keep finished tomatoes warm in a 200°F (95°C) oven on a sheet tray in a single layer while frying remaining slices. Serve immediately with choice of house ranch dressing or house pimento cheese alongside for dipping.

In a small bowl, combine mayonnaise, sour cream and 1/4 cup buttermilk. Whisk until smooth. Stir in minced garlic, chopped chives, chopped parsley, dill, lemon juice or vinegar, salt and pepper. Adjust consistency with additional buttermilk (1 tablespoon at a time) if too thick. Chill at least 15–30 minutes to allow flavors to meld before serving. Taste and adjust salt, pepper, or acidity.

In a medium bowl, combine softened cream cheese and mayonnaise until smooth. Fold in shredded sharp cheddar, chopped roasted pimentos, Worcestershire sauce, hot sauce (if using) and smoked paprika. Season with salt and pepper to taste. Mix until evenly combined but slightly chunky. Chill 15–30 minutes to let flavors meld. Serve at cool room temperature alongside fried green tomatoes.