Fried Green Tomatoes

A classic Southern dish featuring thick slices of green tomatoes coated in a crunchy cornmeal and breadcrumb mixture, fried until golden brown, and served with a spicy dipping sauce.

Ingredients

• 4 medium green tomatoes
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup all-purpose flour
• 2 large eggs
• ½ cup buttermilk
• 1 cup yellow cornmeal
• ½ cup breadcrumbs
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon cayenne pepper (optional)
• 1 cup vegetable oil or peanut oil
• ½ cup mayonnaise
• 1 tablespoon hot sauce
• 1 teaspoon lemon juice
• ½ teaspoon smoked paprika

Instructions

1. Wash and dry the green tomatoes, then slice into ¼-inch thick rounds. Sprinkle both sides with salt and black pepper and let sit for 5 minutes to remove excess moisture.
2. Set up a breading station with three shallow bowls: one with flour, one with whisked eggs and buttermilk, and one with a mixture of cornmeal, breadcrumbs, paprika, garlic powder, onion powder, and cayenne pepper.
3. Dredge each tomato slice in flour, shake off excess, dip in the egg mixture, and press into the cornmeal mixture to coat both sides evenly.
4. Heat oil in a large skillet to a depth of ½ inch over medium heat until it reaches 350°F (175°C). Test readiness by adding a pinch of breading; it should sizzle immediately.
5. Fry the coated tomato slices in batches for 2 to 3 minutes per side until golden brown and crispy. Transfer to a wire rack or paper towel-lined plate to drain.
6. In a small bowl, mix mayonnaise, hot sauce, lemon juice, and smoked paprika until smooth. Serve the sauce alongside the fried tomatoes.

Notes

Choose firm green tomatoes for the best texture. Do not skip the cornmeal as it creates the signature crunch. Fry in batches to maintain oil temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in an oven at 375°F for 8 minutes or air fry for 5 minutes to avoid sogginess.