Fried Green Tomatoes Recipe

Wash the green tomatoes and slice them into 1/3- to 1/2-inch thick rounds. You should get about 18–24 slices from 4 medium tomatoes.

Pat the slices dry with paper towels. Lay them in a single layer on a baking sheet and sprinkle both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest for 10 minutes to draw out excess moisture, then pat dry again.

Set up three shallow bowls or pie pans: one with the flour, one with the wet batter, and one with the cornmeal mixture.

In the flour bowl, spread the 1 cup all-purpose flour evenly (no seasoning added to flour).

In a second bowl, whisk together the eggs, 3/4 cup buttermilk, and 1 tsp Worcestershire sauce until smooth.

In the third bowl, combine 1 cup cornmeal, 1/4 cup fine cornmeal (if using), 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, and 1/2 tsp coarse ground black pepper. Mix thoroughly so spices distribute evenly.

Working with one tomato slice at a time: dredge the slice in flour, shaking off excess; dip into the egg-buttermilk mixture, letting excess drip off; then press both sides firmly into the cornmeal mixture to coat. Place breaded slices on a wire rack set over a baking sheet. Repeat until all slices are breaded.

For extra crispness, let the breaded slices rest on the rack for 10–15 minutes to set the coating before frying.

Pour about 1 cup of neutral oil into a large heavy skillet (cast iron recommended) — oil should be about 1/4-inch to 1/2-inch deep, enough to come halfway up the sides of the tomato slices. Heat over medium-high until the oil reaches 350°F (175°C) or a breadcrumb sizzles immediately on contact.

Working in batches (don’t crowd the pan), gently place 4–6 breaded tomato slices into the hot oil. Fry 2–3 minutes per side until the coating is deeply golden brown and crisp. Adjust heat as needed to maintain a steady sizzle without burning (reduce to medium if browning too fast).

Use a slotted spatula to transfer fried slices to a paper towel-lined tray or a wire rack set over a baking sheet to drain. Lightly season with a pinch of salt while still hot. Repeat with remaining slices, adding more oil if the pan becomes too dry.

If you want to keep finished slices warm while frying later batches, place them in a 200°F (95°C) oven on a wire rack.

Arrange fried green tomatoes on a serving platter. Spoon or place ranch dressing in a small bowl for dipping alongside.

Garnish with chopped fresh parsley and serve with lemon wedges, if using. Serve immediately while hot and crisp.