Fried Green Tomatoes

Ingredients

For the Tomatoes

• 4 large firm green tomatoes
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Coating

• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 large eggs
• ½ cup buttermilk
• 1 cup yellow cornmeal

For Frying

• Vegetable oil, enough for about ½ inch of oil in the skillet

For Serving

• Ranch dressing
• Remoulade sauce
• Lemon wedges
• Hot sauce, optional

Instructions

1. Prepare the tomatoes:
   Wash the green tomatoes and pat them completely dry. Cut them into slices about ½ inch thick. Discard the ends.
2. Season:
   Arrange the tomato slices on a plate and lightly season both sides with salt and black pepper. Let them sit for about 5–10 minutes, then gently pat away any excess moisture with paper towels.
3. Prepare the flour mixture:
   In a shallow bowl, combine the flour, garlic powder, paprika, salt, and black pepper.
4. Prepare the egg mixture:
   In another bowl, whisk the eggs and buttermilk together until smooth.
5. Prepare the cornmeal:
   Place the cornmeal in a third shallow bowl.
6. Coat the tomatoes:
   Dip each tomato slice into the seasoned flour, making sure both sides are covered. Shake off the excess.
7. Dip the floured tomato into the egg and buttermilk mixture, coating it completely.
8. Finally, place it in the cornmeal and gently press the cornmeal onto both sides so the coating sticks well.
9. Heat the oil:
   Pour about ½ inch of vegetable oil into a large heavy skillet. Heat over medium-high heat until the oil reaches approximately 350°F (175°C). If you don’t have a thermometer, drop a tiny bit of the coating into the oil; it should immediately sizzle.
10. Fry:
    Carefully place the coated tomato slices into the hot oil without overcrowding the skillet. Fry for about 3–4 minutes on the first side, until golden brown and crisp.
11. Carefully flip and fry the other side for another 2–3 minutes, until evenly golden and crispy.
12. Drain:
    Transfer the fried tomatoes to a plate lined with paper towels or a wire rack. Allow excess oil to drain.
13. Continue frying the remaining tomato slices, adding a little more oil if necessary and allowing the oil to return to temperature between batches.
14. Serve:
    Serve the fried green tomatoes immediately while they’re hot and crispy, with ranch dressing, remoulade sauce, lemon wedges, or hot sauce on the side.

Tips for Perfect Fried Green Tomatoes

• Use firm, unripe green tomatoes; ripe tomatoes are too soft and watery.
• Keep the slices around ½ inch thick so they become tender without falling apart.
• Pat the tomatoes dry before coating them to help the breading stick.
• Don’t overcrowd the skillet because this lowers the oil temperature and can make the coating greasy.
• A wire rack is ideal for draining because it keeps the bottoms crispy.
• For extra crunch, you can use a mixture of regular cornmeal and a little coarse cornmeal.

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Servings

4 servings