Fried Green Tomatoes Recipe

Prepare tomatoes

Slice green tomatoes into 1/3- to 1/2-inch thick rounds. Pat slices dry with paper towels to remove surface moisture.

Set up dredging stations

In one shallow bowl combine all-purpose flour and 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a second bowl whisk together buttermilk and eggs until smooth. In a third bowl combine cornmeal, fine cornmeal (if using), paprika, garlic powder, remaining 1.5 teaspoons salt and 3/4 teaspoon black pepper.

Dredge tomatoes

Working in batches, coat each tomato slice first in the flour (shake off excess), then dip into the buttermilk-egg mixture, letting excess drip back into the bowl, then press firmly into the cornmeal mixture to fully coat. Place coated slices on a wire rack and let rest for 10 minutes to set the crust.

Heat oil

In a large skillet (cast-iron recommended) add vegetable oil and heat over medium-high until oil reaches 350°F (175°C) or small bubbles appear when a pinch of cornmeal is dropped in. Reduce heat slightly if needed to maintain temperature.

Fry tomatoes

Fry tomato slices in batches without crowding, 2.5–3 minutes per side, until golden brown and crisp. If using, add butter to the pan toward the end of each batch for added flavor and spoon the foaming butter-oil over slices. Transfer fried slices to a paper towel-lined baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining batches.

Char the tomato

Place the ripe tomato directly over a gas burner set to medium-high or under a broiler on high. Char the skins, turning with tongs, until blackened and blistered on all sides (about 6–8 minutes). Alternatively, char in a very hot skillet. Let cool, then peel and roughly chop, discarding most seeds and excess juice.

Blend aioli

In a small food processor or blender combine the charred tomato, mayonnaise, lemon juice, peeled garlic clove, smoked paprika, sugar, salt and black pepper. Pulse until smooth. With the motor running, drizzle in 1 teaspoon neutral oil to slightly emulsify and give sheen. Taste and adjust seasoning. Chill at least 15 minutes to marry flavors.

Reduce vinegar

In a small saucepan combine apple cider vinegar, sugar (or honey) and thyme sprig if using. Bring to a simmer over medium heat, then reduce to maintain a gentle simmer. Cook until volume is reduced to about 1/4–1/3 cup and syrupy (about 12–15 minutes). Remove thyme, stir in 1/8 teaspoon salt, and taste — reduce further if you want a thicker glaze. Let cool to room temperature; it will thicken more as it cools.

Arrange 3–4 fried green tomato slices per plate (depending on size). Spoon or pipe a smear of burnt tomato aioli on each plate or dollop on top of the tomato slices. Drizzle apple cider vinegar reduction around and lightly over the tomatoes for a sweet-tart contrast. Sprinkle sliced scallions and microgreens or parsley over the top. Serve immediately while tomatoes are hot and crispy.