Fried Green Tomatoes Recipe

Slice tomatoes

Wash the green tomatoes and pat dry. Trim the stem ends. Slice each tomato into 1/4- to 1/2-inch thick rounds (about 6–8 slices per tomato depending on size). Discard the very small end pieces.

Lay slices in a single layer on a paper towel-lined tray. Lightly salt both sides and let sit for 10 minutes to draw out excess moisture, then blot dry with another paper towel.

Set up three shallow bowls/plates: one with the flour, one with the egg wash, and one with the cornmeal mixture. In a bowl, whisk together flour, 1 tsp salt, 1 tsp black pepper (reserve the other 1 tsp salt for finishing), smoked paprika and cayenne. If using panko for extra crunch, stir it into the cornmeal at this stage.

In a separate shallow bowl, beat the eggs with the buttermilk and hot sauce until smooth.

Working one slice at a time, dredge each tomato slice first in flour (shake off excess), then dip into the egg-buttermilk mixture, allowing excess to drip off, and finally press into the cornmeal (and panko) mixture to coat both sides well. Place coated slices on a wire rack and let rest 5 minutes to help the coating adhere.

Pour about 1/2 to 3/4-inch depth of oil into a heavy skillet (cast iron recommended) — about 1 cup for a 10-inch skillet — and heat over medium-high until the oil reaches 350°F (175°C) or until a pinch of the coating sizzles on contact.

Fry the coated tomato slices in batches without crowding the pan, 2–3 minutes per side, until golden brown and crisp. Use tongs or a slotted spatula to turn gently. Adjust heat as needed to keep the oil between 325–350°F so the coating browns without burning.

Transfer fried tomatoes to a paper towel-lined baking sheet or wire rack to drain. Sprinkle lightly with the reserved kosher or flaky sea salt while still hot. Repeat with remaining slices, adding more oil if needed between batches.

If keeping warm for a short time, place finished slices on a baking sheet in a single layer in a 200°F (95°C) oven. Do not stack, to retain crispness.

Serve fried green tomatoes immediately with remoulade or ranch for dipping, garnish with chopped parsley and lemon wedges on the side. Yield: about 12–16 slices (depending on tomato size).