Cornmeal Fried Green Tomatoes Recipe

Prepare tomatoes

Wash the green tomatoes and pat dry. Slice each tomato into 1/3-inch thick rounds (about 4 slices per medium tomato). Gently season both sides of each slice with 1 tsp of the kosher salt and a light grind of black pepper.

Set up dredging stations

In a shallow bowl or pie plate combine the all-purpose flour and 1/3 cup of the cornmeal with 1/2 tsp salt, 1/4 tsp black pepper, smoked paprika and cayenne. In a second shallow bowl whisk the eggs with 1 cup buttermilk and the remaining 2/3 cup cornmeal until mostly smooth; let sit 5 minutes so cornmeal hydrates.

Dredge tomatoes

Working in batches, coat each tomato slice first in the flour mixture (shake off excess), then dip into the egg-buttermilk-cornmeal mixture, letting excess drip off, and finally press into additional plain cornmeal (use about 1/3 cup reserved) to form an even crust. Transfer dredged slices to a wire rack and let rest 5 minutes to help the crust adhere.

Heat oil

In a large skillet (cast iron preferred) heat the neutral oil over medium-high heat until shimmering and a small pinch of cornmeal sizzles on contact (about 350°F / 175°C). If using, add the tablespoon of butter to the oil and swirl to melt for flavor.

Fry

Fry the tomato slices in a single layer (don’t overcrowd) for 2 to 3 minutes per side, or until golden brown and crisp. Adjust heat as needed so the crust browns but does not burn. Transfer cooked slices to a paper towel-lined rack or plate and immediately season lightly with a pinch of salt. Keep warm in a single layer in a low oven (200°F / 95°C) if cooking in batches.

While tomatoes rest, whisk together the mayonnaise, 1/2 cup buttermilk, sour cream, garlic powder, onion powder, lemon juice, 1/2 tsp kosher salt and 1/4 tsp black pepper until smooth. Stir in the 2 tablespoons chopped chives, parsley and optional dill. Taste and adjust seasoning or thin with additional buttermilk to desired consistency. Chill at least 10 minutes to let flavors meld.

Arrange fried green tomato slices on a platter, spoon or serve the chilled buttermilk ranch alongside. Garnish tomatoes with the thinly sliced chives and serve with lemon wedges for squeezing, if using.