Fried Green Tomatoes

Ingredients

• 3–4 firm green tomatoes

• 1 tsp kosher salt (plus more to taste)

• 1/2 tsp black pepper

• 1/2 cup all-purpose flour

• 2 large eggs

• 1/4 cup buttermilk (or milk)

• 3/4 cup cornmeal

• 1/4 cup breadcrumbs (optional, for extra crunch)

• 1/2 tsp paprika (optional)

• 1/4 tsp cayenne pepper (optional)

• Neutral frying oil (peanut, canola, or vegetable), for shallow frying

Instructions

1. Slice & season. Slice tomatoes into 1/4-inch rounds. Lay on a paper-towel-lined plate and sprinkle lightly with salt and pepper. Let sit 5 minutes, then blot off excess moisture.

2. Set up dredging station. In one shallow dish, mix flour with a pinch of salt and pepper. In a second dish, whisk eggs with buttermilk. In a third dish, combine cornmeal (and breadcrumbs, if using) with paprika and cayenne (if using).

3. Dredge. Working a few slices at a time, coat tomatoes in flour (shake off excess), dip in egg mixture, then press into the cornmeal mixture until well coated.

4. Fry. Heat 1/4 inch oil in a skillet (cast iron preferred) over medium-high heat until shimmering (about 350°F/175°C). Fry in batches 2–3 minutes per side, until golden brown. Adjust heat as needed so they brown without burning.

5. Drain & serve. Transfer to a wire rack or paper towels. Sprinkle with a little salt while hot. Serve warm.

Serving ideas

• Classic: remoulade, ranch, or a quick hot sauce mayo

• Southern-style: alongside shrimp & grits, fried chicken, or BBQ

• Sandwich: stack on a BLT or pimento cheese sandwich

Tips

• Keep them crisp: Drain on a wire rack (not a plate) so steam doesn’t soften the crust.

• Oil depth: Shallow-fry with about 1/4 inch oil; add more as needed between batches.

• Season every layer: A little salt/pepper in the flour and cornmeal makes a big difference.