Fried Green Tomatoes Recipe

Slice the green tomatoes into 1/3-inch (about 8 mm) thick rounds. You should get about 16–20 slices from 4 cups of tomatoes depending on size. Pat slices dry lightly with paper towels and sprinkle both sides with 1 tsp coarse salt. Let sit for 10 minutes to draw out excess moisture, then blot again gently.

Set up three shallow bowls or pie plates. In the first, place the all-purpose flour. In the second, whisk together eggs, buttermilk and hot sauce until smooth. In the third, combine cornmeal, breadcrumbs (if using), kosher salt, black pepper, smoked paprika and garlic powder; mix thoroughly.

Dredge each tomato slice first in flour, shaking off excess; then dip into the egg-buttermilk mixture, allowing excess to drip off; finally press into the cornmeal mixture to coat both sides well. For an extra-crispy double coat, repeat the egg dip and cornmeal dredge once more. Place breaded slices on a wire rack while you heat the oil.

Pour oil into a large skillet to a depth of about 1/4–1/2 inch (enough to shallow fry). Heat over medium-high until it registers 350°F (175°C) on a thermometer or until a pinch of cornmeal sizzles immediately when dropped in.

If using, add 1 tbsp unsalted butter to the oil and let it melt; swirl to combine for a richer flavor but watch for foaming. Working in batches to avoid overcrowding, carefully place breaded tomato slices in the hot oil. Fry 2–3 minutes per side, or until golden brown and crisp. Adjust heat as necessary to maintain 325–350°F so the breading browns without burning.

Transfer fried slices to a wire rack set over a baking sheet or to paper towels to drain. Keep finished batches warm in a 200°F (95°C) oven while you finish frying remaining slices.

Arrange fried green tomatoes on a platter. Sprinkle with chopped parsley and serve with lemon wedges and remoulade or spicy mayo on the side for dipping. Serve immediately so they remain crisp.