Fried Green Tomatoes Recipe

Prepare tomatoes

Wash tomatoes and slice into 1/3- to 1/2-inch thick rounds. Pat dry with paper towels to remove excess moisture; set on a rack.

Set up breading stations

In one shallow bowl combine the flour with 1 tsp salt, 1/2 tsp black pepper and smoked paprika. In a second bowl whisk the eggs with the buttermilk. In a third shallow bowl combine both cornmeals and remaining 1 tsp salt.

Bread the tomato slices

Working in batches, dredge each tomato slice first in the flour (shake off excess), then dip into the egg-buttermilk mixture, then press into the cornmeal mixture so both sides are evenly coated. Place coated slices on a wire rack and let rest 5 minutes to adhere.

Fry

In a large skillet (preferably cast iron) add vegetable oil and butter and heat over medium-high until shimmering; oil should reach approximately 350°F (175°C). Fry tomato slices in a single layer in batches (do not crowd) for 2–3 minutes per side, until golden brown and crisp. Adjust heat as needed to avoid burning. Transfer to a paper-towel-lined rack or plate and season lightly with a pinch of salt while hot.

Char the onion

Cut the onion in half and thinly slice. Heat a small skillet or cast iron over medium-high, add 1 tablespoon olive oil. Add the sliced onion and cook without moving for 2–3 minutes to develop char, then stir and continue to cook until deeply browned and very soft, about 10–12 minutes total. If onions begin to burn, lower heat and add a splash of water to deglaze. Remove from heat and let cool slightly.

Mix the dip

Finely chop or purée the cooled charred onion (use a knife or food processor) and combine in a bowl with mayonnaise, sour cream, lemon juice, Worcestershire, minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Chill in refrigerator at least 15 minutes to let flavors meld. Garnish with chopped chives before serving.

Make brine

In a small saucepan combine white vinegar, water, sugar and kosher salt. Bring to a gentle simmer just until sugar and salt dissolve, about 1–2 minutes. Remove from heat and let cool 2 minutes.

Pickle the vegetables

Place sliced red onion, cucumber and radishes in a heatproof jar or bowl with optional peppercorns. Pour the warm brine over the vegetables so they are fully submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (preferably 1 hour) before serving. Quick pickles will keep refrigerated up to 1 week.

Arrange fried green tomato slices on a serving platter. Spoon charred onion dip in a shallow bowl and place alongside. Add a small dish or pile of quick pickled vegetables for brightness. Serve immediately while tomatoes are hot and crisp.

Optional: finish with a sprinkle of chopped chives over the dip and a light dusting of flaky salt on the tomatoes.