Fried Green Tomatoes, Truffle Fries Recipe

Prepare tomatoes

Wash tomatoes and pat dry. Slice each tomato into 1/2-inch thick rounds — you should get about 4–5 slices per medium tomato. Arrange slices on a tray and lightly sprinkle both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let sit 10 minutes to draw out a little moisture, then blot excess liquid with paper towel.

Set up dredging station

In one shallow bowl combine 1 cup all-purpose flour. In a second shallow bowl whisk together 2 large eggs and 1/2 cup buttermilk. In a third shallow bowl combine 1 cup cornmeal, 1 tsp smoked paprika, and 1/2 tsp garlic powder. Season the flour bowl lightly with a pinch of salt to help adhesion.

Dredge the tomato slices

Working one slice at a time: lightly coat tomato in flour (shake off excess), dip into the egg-buttermilk mixture, then press firmly into the cornmeal mixture so it’s evenly coated. Place coated slices on a wire rack while you finish the rest. If batter gets too wet, refresh the cornmeal mixture.

Heat oil

In a large heavy skillet (cast iron preferred) add 2 cups neutral oil to reach a depth of about 1/3 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns within 30–45 seconds. Reduce heat to maintain 325–350°F while frying.

Fry tomatoes

Fry tomato slices in batches without overcrowding — 2–3 minutes per side until golden brown and crisp. Use a slotted spatula or tongs to carefully flip. Transfer fried slices to a paper towel-lined baking sheet or wire rack. If desired, when each batch comes out, add 1 tbsp unsalted butter to the hot oil briefly and spoon a little over the slices for a richer finish.

Finish and serve

While still hot, sprinkle fried tomatoes with chopped parsley and 1/2 tsp coarse sea salt. Serve with lemon wedges for squeezing. Keep warm in a 200°F (95°C) oven if not serving immediately.

Prepare potatoes

Peel (optional) and cut russet potatoes into 1/4–1/2-inch fries for crispness. Rinse cut fries thoroughly under cold water until water runs clear to remove surface starch. Soak the fries in cold water for 30 minutes (or up to 2 hours refrigerated) to further remove starch, then drain and blot very dry with clean kitchen towels or paper towels.

Par-cook (optional double-fry method)

For extra-crisp fries: heat oil in a deep pot or fryer to 325°F (160°C). Blanch fries in batches for 3–4 minutes until just tender but not browned. Remove and drain on a rack. Let fries cool 10–15 minutes. Increase oil temperature to 375°F (190°C) for final fry. If you prefer oven method, toss dried fries with 1–2 tbsp oil and roast at 425°F (220°C) until nearly cooked through and beginning to brown, turning once.

Final fry or roast to crisp

If using double-fry: fry cooled blanched fries at 375°F (190°C) in batches for 2–3 minutes until golden and crisp. Drain on a wire rack or paper towels. If oven-roasting: continue roasting until fries are crisp and golden, about 15–25 more minutes depending on thickness.

Season and toss

While fries are still hot, transfer to a large bowl. Immediately sprinkle 1 tbsp cornstarch (this helps hold seasonings; toss to coat lightly), 1 tsp fine sea salt, 1/2 tsp garlic powder, 1/2 tsp freshly ground black pepper, and 1/4 cup grated Parmesan over the fries. Drizzle 1 tsp truffle oil evenly over the fries and toss gently to distribute — truffle oil is strong, so start with 1 tsp and add up to another 1/2 tsp if you want more aroma.

Finish and garnish

Taste and adjust seasoning. Garnish with 1 tbsp finely chopped fresh chives. Serve immediately alongside fried green tomatoes. Offer extra truffle oil and grated Parmesan at the table if desired.