Fried Green Tomato Recipe

Slice and season

Wash and dry the green tomatoes. Trim the stem ends if needed. Slice each tomato into 1/3 to 1/2-inch thick rounds. Arrange in a single layer on a tray and sprinkle both sides lightly with kosher salt and a little freshly ground black pepper. Let sit for 10 minutes to draw out excess moisture; pat dry with paper towels before breading.

Prepare breading stations

Set up three shallow dishes: 1) flour seasoned with 1/2 tsp salt and 1/4 tsp black pepper, 2) beaten eggs mixed with the buttermilk, 3) cornmeal mixed with smoked paprika, garlic powder, cayenne, and remaining salt/pepper. Stir each so ingredients are evenly distributed.

Bread the tomato slices

Working one at a time, dredge each tomato slice first in the seasoned flour, shaking off excess, then dip into the egg-buttermilk mixture, letting excess drip back into the bowl, then press into the seasoned cornmeal so both sides are evenly coated. Place breaded slices on a wire rack set over a baking sheet to keep them from getting soggy and to hold while you heat the oil.

Heat oil

Pour oil into a large skillet so it comes about 1/4 to 1/2 inch up the sides. Heat over medium to medium-high heat until shimmering and a small pinch of cornmeal sizzles immediately (about 350°F / 175°C if using a thermometer).

Fry the tomatoes

Working in batches to avoid crowding, carefully add breaded tomato slices to the hot oil. Fry until golden brown and crisp on the bottom, about 2 to 3 minutes, then flip and fry the other side another 2 minutes. Adjust heat as needed so they brown steadily without burning. Transfer cooked slices to a wire rack or paper towel-lined plate. If using, add butter to the pan for the last batch and spoon melted butter over slices as they come out for extra flavor.

Serve

Sprinkle fried green tomatoes with chopped parsley, season lightly with extra salt if needed, and serve immediately with lemon wedges. They also pair well with a remoulade, ranch, or a spicy mayonnaise for dipping.