Fried Green Tomatoes Recipe

Slice tomatoes

Trim the stems and cut each green tomato into 1/3-inch thick slices. You should get about 3–4 slices per tomato depending on size. Pat slices dry with paper towel to remove excess moisture.

In a shallow dish, whisk together 1 1/2 cups buttermilk, 1 tsp hot sauce and 1/2 tsp kosher salt. Submerge tomato slices in the buttermilk mixture, cover, and refrigerate for 30 minutes to 1 hour (marinating softens and seasons them).

While tomatoes marinate, combine 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1/4 cup fine cornmeal (optional), 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp black pepper and 1 tsp kosher salt in a wide shallow bowl or rimmed baking sheet. Whisk to evenly distribute the spices.

Set up a dredging station: one shallow bowl for the cornmeal mixture, one small bowl for the egg wash (beat 1 egg with 1 Tbsp water), and a plate for finished slices. If you prefer a very rustic double-crust, you can omit the egg wash and dredge directly from buttermilk into the dry mix.

Combine 1 cup roasted red peppers, 1/4 cup mayonnaise, 1 tsp lemon juice, 1/2 tsp smoked paprika, 1/4 tsp salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes (optional) in a blender or food processor. Puree until smooth. Taste and adjust seasoning. Transfer to a small bowl and chill until ready to serve.

Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth. Stir in 1 tbsp chopped chives, 1 tbsp chopped parsley, 1/2 tsp dill, 1/2 tsp minced garlic, 1/4 tsp onion powder, 1/4 tsp salt and 1/4 tsp black pepper. Refrigerate for at least 15 minutes to let flavors meld. If too thick, add a splash of buttermilk to reach dipping consistency.

Pour enough oil into a heavy skillet to reach about 1/3 inch depth (about 1 cup for a 10-inch skillet). Heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles and browns in ~30 seconds.

Working in batches, remove tomato slices from buttermilk, letting excess drip off. If using egg wash, dip each slice into egg, then press both sides into the cornmeal mixture to coat thoroughly. Shake off excess and set on a wire rack or plate. For extra-crisp finish, double-dredge: back into egg then cornmeal again.

Fry 3–4 slices at a time (do not crowd) until golden brown and crisp, about 2–3 minutes per side. Use a spatula to turn carefully. Maintain oil temperature around 325–350°F; reduce heat slightly if browning too quickly.

Transfer fried tomatoes to a wire rack set over a sheet pan or paper towels. Sprinkle lightly with a pinch of kosher salt while still hot. Repeat with remaining slices.

Arrange fried green tomato slices on a serving platter. Spoon small dollops of red pepper sauce alongside and a bowl of house-made ranch for dipping. Garnish with thinly sliced chives and serve with lemon wedges for squeezing.

Best served immediately while hot and crisp. Leftovers can be kept loosely covered at room temperature for up to 2 hours; reheat in a 375°F (190°C) oven for 6–8 minutes to re-crisp.