Fried Green Tomatoes Recipe

Prep and slice tomatoes

Wash and dry the green tomatoes. Cut into 1/3-inch thick slices. Arrange slices in a single layer on a tray and lightly sprinkle both sides with 1 tsp salt and 1/2 tsp black pepper; let sit 10 minutes to draw out excess moisture, then pat dry with paper towels.

Set up dredging station

Place the all-purpose flour in a shallow bowl. In a second shallow bowl whisk together the buttermilk and eggs until combined. In a third shallow bowl combine cornmeal, smoked paprika and a pinch of additional salt (about 1/4 tsp).

Dredge tomatoes

Working in batches, dredge each tomato slice first in flour (shake off excess), dip into the buttermilk-egg mixture, then press into the cornmeal mixture to coat both sides. Transfer to a wire rack while heating the pan.

Fry

Heat a heavy skillet (cast-iron preferred) over medium heat. Add 1 cup neutral oil and 2 tbsp unsalted butter. When the butter foams and oil registers 350°F (175°C) or a small breadcrumb sizzles immediately, add tomato slices in a single layer without crowding. Fry 2–3 minutes per side, until golden brown and crisp. Adjust heat to maintain frying temperature. Transfer cooked slices to a paper towel-lined rack to drain. Keep warm in a 200°F (95°C) oven if making multiple batches.

Add Gruyère

Immediately after frying, while tomatoes are hot, sprinkle about 2 tbsp grated Gruyère per 4 slices (reserve remaining cheese). If you prefer melted cheese, place fried slices on an oven-safe tray, top with Gruyère and broil on high 1–2 minutes until melted and bubbly—watch closely so it doesn’t burn.

If pickles are refrigerated from a jar, thinly slice and toss with a teaspoon of lemon juice to brighten. Keep chilled until plating. Reserve a few slices to nestle under or on top of the fried tomatoes for contrast.

Stir whole-grain mustard with lemon juice and coarse black pepper. Taste and adjust salt if needed. Spoon a small smear on the plate or drizzle lightly over the finished tomatoes for a tangy pop. Reserve remaining mustard for diners to add to taste.

Combine mayonnaise, mojo/orange juice, harissa or chipotle paste, minced garlic, chopped capers, chopped cilantro, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Whisk until smooth and taste; add more mojo or a squeeze of lemon (not listed) for brightness if desired. Refrigerate until ready to serve.

Arrange 3–4 fried green tomato slices per serving on warm plates. Nestle a few house pickle slices between or on top of the tomatoes. Spoon 1–2 tbsp mojo remoulade across the plate or dot on each tomato. Add small spoonfuls of grain mustard (about 1 tsp per serving) around the dish. Sprinkle remaining grated Gruyère lightly over the top if desired and garnish with chopped parsley. Serve immediately with lemon wedges on the side.